Discover why this Charleston staple has locals and visitors craving more than just the views
Tucked along the Charleston waterfront with panoramic views of the harbor, Fleet Landing isn’t just a dining destination—it’s a taste of the Lowcountry served with a side of salt air and southern hospitality. Housed in a 1940s naval building, this iconic seafood spot blends maritime history with fresh, coastal flavor, offering a menu that celebrates the spirit of Charleston’s working waterfront.
While just about everything on the menu is worth a bite, there’s one dish that speaks straight to the soul of the Lowcountry: the seafood gumbo.
This isn’t your run-of-the-mill bowl. Fleet Landing’s seafood gumbo pays tribute to founders Tradd and Weesie Newton’s childhoods in the Lowcountry—where flavor, family, and fresh seafood reign supreme. With a slow-simmered base rich in herbs and spice, this gumbo brings together local seafood in a deeply satisfying, comforting dish that tells a story with every spoonful.
It’s the kind of dish that feels like home—even if home is a few hundred miles inland. Whether you're wrapping up a day of exploring Charleston or simply craving a bowl of something that warms you from the inside out, this gumbo is a must-order. And now, with Fleet Landing sharing their recipe, you can bring those bold Lowcountry flavors without even leaving home.
Seafood Gumbo
Ingredients:
1 gallon chicken stock
1 gallon shrimp stock
1 gallon beef stock
½ gallon lobster stock
2 cups roux (see note)
1 teaspoon ground cumin
2 Tablespoons Old Bay
1 Tablespoon onion powder
1 Tablespoon garlic powder
½ teaspoon cayenne pepper
1 Tablespoon paprika
2 Tablespoons Gumbo File (seasoning) 2 bay leaves
3 cups medium diced onions
3 cups medium diced green bell peppers 3 cups medium diced celery
2 cups diced tomatoes
1 pound Andouille sausage
1 pound small scallops
1 pound okra
1 cup chopped green onions
Cooked white rice
Directions:
Roux: equal parts melted butter and flour. Cook for about 8-10 minutes until it turns a nutty brown color.
In a heavy-bottomed pan (like a Dutch oven), make the roux. Add all vegetables and liquids and let it come to a boil, stirring every few minutes.
Add all seasonings and additional ingredients and let cook for another 35 minutes or until seafood is cooked and is falling apart. Pour over cooked white rice.
Substitutions/additions: shrimp, salmon, crawfish, white fish (we use a mix of ingredients)
