Seafood Gumbo

Dive into the rich and soulful flavors of this classic Seafood Gumbo, a true taste of Louisiana cuisine! Bursting with tender shrimp, sweet crab meat, smoky andouille sausage, and hearty vegetables like okra and bell peppers, this dish is layered with bold Creole spices and thickened to perfection with a deep, nutty roux and a touch of filé powder. Simmered slowly to let the savory flavors meld, this comforting stew is served over fluffy white rice for the ultimate crowd-pleasing meal. Perfect for family dinners or festive gatherings, this gumbo delivers an authentic Southern experience and is guaranteed to impress seafood lovers. Whether you're craving bold seasoning, a hint of heat, or a satisfying one-pot meal, this recipe has it all!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 8

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 8 ounces crab meat
• 8 ounces andouille sausage, sliced
• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 large onion, finely chopped
• 1 large green bell pepper, chopped
• 2 stalks celery stalks, chopped
• 4 cloves garlic cloves, minced
• 2 cups okra, sliced
• 14.5 ounces canned diced tomatoes
• 4 cups chicken broth
• 0.5 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 leaves bay leaves
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 teaspoon filé powder
• 0.25 cup fresh parsley, chopped
• 2 scallions scallions, chopped
• 4 cups steamed white rice

Directions

Step 1

Heat the vegetable oil in a large, heavy pot over medium-high heat.

Step 2

Gradually add the flour, stirring constantly, to create a roux. Continue to cook, stirring continuously, until the roux reaches a deep brown color, about 20-25 minutes.

Step 3

Add the chopped onion, bell pepper, celery, and garlic to the roux. Sauté the vegetables until they are tender, about 5 minutes.

Step 4

Stir in the sliced sausage, okra, and diced tomatoes with their juice, mixing well.

Step 5

Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.

Step 6

Add the cayenne pepper, dried thyme, bay leaves, salt, and black pepper. Stir well to combine.

Step 7

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

Step 8

Stir in the shrimp and crab meat, and continue to simmer until the shrimp are cooked through, about 5-7 minutes.

Step 9

Remove the pot from the heat and stir in the filé powder for thickening.

Step 10

Garnish with chopped parsley and scallions before serving.

Step 11

Serve the gumbo hot over steamed white rice.

Nutrition Facts

Serving size	(4006.8g)

Amount per serving	% Daily Value*
Calories	3840.2

Total Fat 188.1g	0%
Saturated Fat 41.9g	0%
Polyunsaturated Fat 71.2g
Cholesterol 1174.2mg	0%
Sodium 11952.7mg	0%
Total Carbohydrate 319.6g	0%
Dietary Fiber 36.5g	0%
Total Sugars 36.6g
Protein 238.8g	0%

Vitamin D 811.1IU	0%
Calcium 1367.8mg	0%
Iron 30.0mg	0%
Potassium 6959.6mg	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: 43.1%

Protein: 24.3%

Carbs: 32.6%