Seafood Gumbo Recipe

Looking for an easy Seafood Gumbo recipe? Learn how to make Seafood Gumbo using healthy ingredients.


Submitted by obigmcveyo

Makes 12 servings



a mixture of seafood and meats that can be played around with for each person

Recipe Ingredients for Seafood Gumbo

1 cup flour
1 cup vegetable oil
1 lb shrimp
1 lb chorizo sausage
15 medium clams
15 medium muscles
2 cup onion
1 cup bell pepper
1 cup celery
1/4 cup garlic
8 cup shellfish stock
2 cup green onion
1/2 cup parsley
1 tsp red pepper
1 tbsp hot sauce
9 cups long grain rice

Recipe Directions for Seafood Gumbo

  1. De-head and peal shrimp and throw head/shell into a large pot of water (5 quart+) and bring to boil, creating shellfish stock. Let simmer for 1 hour and then drain solids. (Can saute shell/head/tails with onion, carrot and celery in a little oil then add the water and white wine and a bay leaf to make stock too and old bay)

  2. In a large skillet, add a little oil and brown sausage and pork shanks together.

  3. Measure oil/fat left over and if it is not 1 cup add a little more oil so it is 1.

  4. Put oil in dutch oven and warm on medium. Start adding flour gradually to make the roux. Stir constantly with whisk and do not allow to burn. Do this for about 10 mins until all flour is incorporated and golden brown. Let cool for 5 mins after done.

  5. Add onions, celery, bell peppers, garlic and saute for 3-5 mins.

  6. Add in the sausage and meat from pork shanks and again let cook for 3-5 mins.

  7. Add in the claw crab meat to get the seafood taste

  8. Add 2 quarts of shell fish stock and mix together. Was a little watery so could go with 6 cups probably or more okra

  9. (possibly add spices here?)

  10. Bring to a boil and reduce to a simmer and cook for 30-45 mins.

  11. (if using Okra or tomatoes, add here and cook another 45-60 mins)

  12. While cooking, steam the muscles and clams until opened, or throw into gumbo with 15 mins left to cook and let open. Throw out any that don't open

  13. Add spices and seasoning to taste, I vary this depending on how spicy i want it. (spices include tyme, basil, rep pepper, cayanne, old bay, hot sauce, bay leafs)

  14. Add in the rest of the meat and seafood, bring to a low boil and let cook for 5 more minutes

  15. Serve over cooked rice

  16. Some things to think about adding: sliced Okra (1-2 c, added after cooks first 30-45 mins) or file powder (added after done cooking), jalapeno or other spicy peppers for a kick (thrown in whole while simmering), cajun/creole seasonings, stewed or diced tomatoes, old bay, chicken thigh/breast, Scallops, worchestshire sauce (couple dashes w/ seafood).

Categories

Main Dish

Nutrition Facts
Serving Size 476.5g
Amount Per Serving
Calories
658
Calories from Fat
335
% Daily Value*
Total Fat
37.2g
57%
Saturated Fat
9.6g
48%
Trans Fat
0.0g
Cholesterol
114mg
38%
Sodium
900mg
38%
Potassium
610mg
17%
Total Carbohydrates
47.5g
16%
Dietary Fiber
2.0g
8%
Sugars
1.9g
Protein
30.8g
Vitamin A 17% Vitamin C 42%
Calcium 10% Iron 47%
* 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
B+
  Good points
  • Very low in sugar
  • High in selenium
  • Very high in vitamin B12
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