Seafood Gumbo
Rich Creole stew with shrimp, crab, and okra in dark roux
Ingredients
Instructions
-
Make the rouxIn a large, heavy-bottomed Dutch oven, heat the oil over medium heat. Gradually whisk in flour and cook, stirring constantly, until the mixture turns a deep chocolate brown color, about 20-25 minutes. Do not let it burn.
-
Add the trinityAdd the diced onions, bell peppers, and celery to the roux. Cook for 5-7 minutes until vegetables begin to soften. Add garlic and cook for another minute until fragrant.
-
Build the gumbo baseStir in the Creole seasoning, then slowly pour in the seafood stock while whisking constantly to prevent lumps. Add bay leaves, diced tomatoes, and okra. Bring to a boil, then reduce heat to low and simmer uncovered for about 45 minutes, stirring occasionally.
-
Cook the sausage (if using)While the gumbo simmers, brown the andouille sausage in a separate skillet if using. Drain excess oil and set aside.
-
Add the seafoodWhen the gumbo base has simmered and thickened slightly, add the shrimp and cook for about 5 minutes until they turn pink. Gently fold in the crabmeat and browned sausage (if using). Simmer for another 5 minutes.
-
Adjust seasoningTaste and adjust salt, pepper, and Creole seasoning as needed. Remove bay leaves before serving.
-
ServeLadle gumbo into bowls over a scoop of hot cooked rice. Garnish with chopped green onions and serve with hot sauce on the side if desired.
Nutritional Information
385
Calories
per serving
32
Protein
g
24
Carbohydrates
g
18
Total Fat
g
3.5
Saturated Fat
g
4.2
Fiber
g
6.5
Sugar
g
985
Sodium
mg
45
Vitamin C
mg
3.8
Iron
mg
Seafood Gumbo is Also Known As
Gumbo aux Fruits de Mer, Creole Seafood Gumbo, Louisiana Seafood Gumbo or New Orleans Gumbo
