Dairy-Free Seafood Gumbo

Dive into the bold, comforting flavors of this Dairy-Free Seafood Gumbo—an irresistible twist on a Louisiana classic! Perfect for those seeking a rich, dairy-free meal, this recipe features a velvety roux made with olive oil and perfectly browned flour, forming the foundation of its signature depth. Packed with tender shrimp, sweet crabmeat, and flaky white fish, the gumbo is further elevated with the freshness of okra, the zestiness of Cajun seasoning, and the aromatic trio of onion, celery, and bell pepper. Simmered to perfection with diced tomatoes and herbs, every spoonful bursts with hearty, briny notes that transport you straight to the bayou. Serve it steaming hot over a bed of fluffy white rice and finish with a sprinkle of fresh parsley for a wholesome, crowd-pleasing dish that’s naturally dairy-free and undeniably delicious. Perfect for seafood lovers and gumbo enthusiasts alike!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 cup All-purpose flour
• 1 large Onion, chopped
• 1 medium Green bell pepper, chopped
• 2 stalks Celery stalks, chopped
• 4 cloves Garlic, minced
• 2 cups Okra, sliced
• 1 can (14.5 oz) Canned diced tomatoes
• 4 cups Vegetable broth
• 2 leaves Bay leaves
• 1 tablespoon Cajun seasoning
• 1 teaspoon Thyme, dried
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 1 pound Shrimp, peeled and deveined
• 1 cup Crabmeat
• 0.5 pound White fish fillets, cut into chunks
• 2 tablespoons Fresh parsley, chopped
• 4 cups Cooked white rice, for serving

Directions

Step 1

Start by making the roux. Heat the olive oil in a large heavy pot over medium heat. Add the flour and continuously stir for about 15-20 minutes until the roux turns a rich, dark brown. Be careful not to let it burn.

Step 2

Add the chopped onion, bell pepper, and celery to the roux and cook for about 5 minutes until they are soft and the onions are translucent.

Step 3

Stir in the minced garlic and sliced okra, cooking for another 3 minutes.

Step 4

Add the diced tomatoes with their juices, vegetable broth, bay leaves, Cajun seasoning, dried thyme, sea salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 45 minutes, stirring occasionally.

Step 5

Add the shrimp, crabmeat, and chunks of white fish to the pot. Continue to simmer for an additional 15-20 minutes, or until the seafood is cooked through and tender. Remove the bay leaves.

Step 6

Taste the gumbo and adjust the seasoning with additional salt or black pepper if needed.

Step 7

Serve the gumbo hot over a bed of cooked white rice, garnish with chopped fresh parsley.

Nutrition Facts

Serving size	(3938.8g)

Amount per serving	% Daily Value*
Calories	3393.8

Total Fat 63.3g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 9.0g
Cholesterol 1078.9mg	0%
Sodium 9638.8mg	0%
Total Carbohydrate 465.2g	0%
Dietary Fiber 46.7g	0%
Total Sugars 43.6g
Protein 248.9g	0%

Vitamin D 453.6IU	0%
Calcium 1183.5mg	0%
Iron 31.2mg	0%
Potassium 7157.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.6%

Protein: 29.1%

Carbs: 54.3%