Seafood Gumbo Recipe

Looking for an easy seafood gumbo recipe? Learn how to make seafood gumbo using healthy ingredients.


Submitted by home4ed

Makes 6 servings



serve with white rice found on meals matter

Recipe Ingredients for seafood gumbo

1 pound Okra, sliced
2 tablespoons butter
3 tablespoons Butter
1 Onion, chopped
1/2 cup celery, Chopped
1 pound Shrimp, peeled and deveined*
2 cloves Garlic, chopped fine
1 tablespoon green bell pepper, Chopped
10 1/2 ounces tomatoes, diced, canned
2 sprigs Parsley, chopped
24 ounces chicken stock
3 scallions chopped
1/2 pound Crabmeat
1/2 pound lobster

Recipe Directions for seafood gumbo

  1. **** Gumbo is also thickened with File (FEE-lay) powder, made from ground dried leaves of the sassafras tree. File powder must be stirred into gumbo after it's removed from the heat because undue cooking makes the powder tough and stringy.

  2. Start making the Roux. In a large frying pan:, fry okra in 2 tablespoons shortening approximately 30 to 40 minutes or until it ceases to "rope" (slimy strings connecting the okra); remove from heat and set aside. NOTE: Take your time and don't burn it. It's worth the trouble.

  3. In a Gumbo Pot or a large pot over medium-high heat, melt the butter and fry the onions and celery about 5 minutes or until soft. Add the shrimp, oysters, garlic, and bell pepper; simmer 2 minutes. Add tomatoes, parsley, bay leaf, Cavender's Seasoning, water or fish stock, green onion, fried okra, prepared Roux, and crabmeat or crabs. Salt and pepper to taste. Let gumbo simmer for approximately 30 minutes.

  4. Serve with hot rice, crackers, and file on the side.

  5. Makes 6 servings.

  6. Roux:

  7. 2 tablespoons vegetable shortening

  8. 2 tablespoons all-purpose flour

  9. In a heavy iron skillet over medium heat, heat shortening until hot; add flour gradually, stirring or whisking to combine. Reduce heat to low and cook, stirring frequently, about 45 to 60 minutes or until roux is dark brown and has a nutlike odor (it will be very thick and pasty). NOTE: This process takes some time, depending on how high the heat is. The slower, the better, but be ready to remove skillet from heat and stir more rapidly if the roux appears to be burning. Set aside.

Categories

Soup

Nutrition Facts
Serving Size 440.4g
Amount Per Serving
Calories
283
Calories from Fat
102
% Daily Value*
Total Fat
11.3g
17%
Saturated Fat
6.5g
32%
Trans Fat
0.0g
Cholesterol
208mg
69%
Sodium
1073mg
45%
Potassium
744mg
21%
Total Carbohydrates
16.7g
6%
Dietary Fiber
3.9g
16%
Sugars
6.1g
Protein
29.3g
Vitamin A 28% Vitamin C 50%
Calcium 15% Iron 20%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in manganese
  • High in phosphorus
  • Very high in selenium
  • High in vitamin B12
  • High in vitamin C
  •   Bad points
  • High in saturated fat
  • Very high in cholesterol
  • High in sodium
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