Gail's Seafood Gumbo

Dive into the vibrant flavors of the Gulf Coast with Gail's Seafood Gumbo, a soul-warming bowl of Southern comfort that’s perfect for any occasion. This hearty one-pot recipe features a rich, chocolate-brown roux as its base, delivering an authentic taste of Louisiana. Packed with succulent shrimp, delicate lump crabmeat, and smoky andouille sausage, it’s a seafood lover’s dream. Fresh vegetables like okra, bell peppers, and celery add depth and texture, while Cajun seasoning and file powder provide the signature zesty kick gumbo is known for. Simmered to perfection and served over fluffy white rice, this dish is garnished with fresh parsley for a pop of color and flavor. Whether you're hosting a Mardi Gras feast or simply craving something bold and comforting, this seafood gumbo recipe will transport your taste buds straight to New Orleans.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 0.5 cups vegetable oil
• 0.5 cups all-purpose flour
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups okra, sliced
• 6 cups chicken broth
• 14.5 oz diced tomatoes (canned, with juice)
• 12 oz cooked andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 8 oz lump crabmeat
• 2 bay leaves
• 1 tsp dried thyme
• 2 tbsp cajun seasoning
• 1 tsp file powder (optional)
• 1 tsp salt
• 1 tsp black pepper
• 3 cups cooked white rice
• 0.25 cups chopped parsley (for garnish)

Directions

Step 1

In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to form a roux. Cook, stirring continuously, for 20–25 minutes or until the roux is a deep chocolate-brown color. Be careful not to let it burn.

Step 2

Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for 5 minutes, stirring often, until the vegetables are softened.

Step 3

Stir in the sliced okra and cook for an additional 5 minutes. The okra will help thicken the gumbo.

Step 4

Slowly pour in the chicken broth, stirring as you go to combine everything smoothly. Add the diced tomatoes with their juice, andouille sausage, bay leaves, thyme, cajun seasoning, salt, and pepper. Bring the mixture to a simmer over medium-high heat.

Step 5

Reduce the heat to low and let the gumbo simmer uncovered for 45 minutes, stirring occasionally.

Step 6

Taste the gumbo and adjust the seasoning if necessary. Stir in the shrimp and crabmeat and cook for an additional 10–15 minutes, or until the shrimp are pink and fully cooked.

Step 7

If desired, stir in the file powder for added flavor and thickening.

Step 8

Remove the bay leaves before serving.

Step 9

To serve, spoon a portion of cooked white rice into each bowl and ladle the gumbo over the rice. Garnish with chopped parsley and enjoy!

Nutrition Facts

Serving size	(4461.1g)

Amount per serving	% Daily Value*
Calories	3918.0

Total Fat 202.9g	0%
Saturated Fat 49.5g	0%
Polyunsaturated Fat 67.6g
Cholesterol 1206.0mg	0%
Sodium 17830.1mg	0%
Total Carbohydrate 286.9g	0%
Dietary Fiber 36.7g	0%
Total Sugars 39.2g
Protein 260.1g	0%

Vitamin D 0IU	0%
Calcium 1387.6mg	0%
Iron 33.5mg	0%
Potassium 7344.8mg	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: 45.5%

Protein: 25.9%

Carbs: 28.6%