Acadiana Seafood Gumbo
A flavorful Cajun seafood gumbo packed with shrimp, crab, and fish, featuring okra, tomatoes, and bold seasonings—perfect for seafood lovers and hearty meals.
Ingredients
- 1 chopped celery stalk ⓘ
- 1 chopped bell pepper ⓘ
- 1 minced garlic clove
- 1 Tbsp. cooking oil
- 1 can Ro-Tel chopped tomatoes ⓘ
- 2 tsp. Tony Chachere seasoning ⓘ
- 1 tsp. black pepper ⓘ
- 1/2 tsp. red pepper (cayenne)
- 1 bunch chopped parsley
- 2 tsp. salt
- 1 bay leaf
- 2 tsp. Worcestershire sauce ⓘ
- 2 pkg. Herb-Ox chicken bouillon
- 1 lb. smothered okra ⓘ
- 1 to 2 lb. peeled shrimp ⓘ
- 1/2 lb. crabmeat ⓘ
- 1/2 lb. cooked fish (optional) ⓘ
Instructions
- Saute celery, bell pepper, and garlic in cooking oil.
- Add smothered okra, Ro-Tel tomatoes, Tony Chachere seasoning, black pepper, red pepper, bay leaf, Worcestershire sauce, and bouillon into a large pot.
- Stir in the peeled shrimp, crabmeat, and cooked fish if using.
- Cook for about 1 to 1 1/2 hours until seafood is tender.
- Taste and add Tabasco sauce if more spiciness is desired.
- Add chopped parsley and serve the gumbo over rice.
- Remove the bay leaf before serving.
Tips & Substitutions
For a richer flavor, consider adding smoked sausage or andouille sausage to the gumbo. If you can't find fresh okra, frozen okra works well as a substitute. Adjust the seasoning to your taste, especially if you prefer a milder dish; you can reduce the cayenne pepper. Additionally, using homemade chicken broth can enhance the overall taste.
Serving Suggestions
Serve the gumbo hot over a bed of fluffy white rice for a comforting meal. It pairs beautifully with a side of crusty bread or a simple green salad. For a complete experience, consider serving it alongside Chicken Or Beef Borscht for a delightful variety of flavors.
Storage & Reheating
Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over medium heat, adding a splash of water or broth if it thickens too much. Gumbo can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Acadiana Seafood Gumbo contains roughly 966 calories, with 10g protein, 58g carbohydrates, and 81g fat. It is an excellent source of iron (70% of the Daily Value), dietary fiber (41% of the Daily Value), and vitamin C (39% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1723mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gumbo vegetarian?
Yes, you can easily make a vegetarian version of this gumbo by omitting the seafood and using vegetable broth instead of chicken bouillon. Add more vegetables like zucchini or bell peppers to enhance the flavor and texture.
How can I thicken my gumbo?
If your gumbo is too thin, you can thicken it by creating a roux with equal parts flour and oil, cooking it until golden brown, and then stirring it into the gumbo. Alternatively, you can let it simmer uncovered to reduce the liquid.
What type of rice is best to serve with gumbo?
Long-grain white rice is the most common choice for serving with gumbo, as it absorbs the flavors well without becoming mushy. You can also try serving it with brown rice or a wild rice blend for added texture and nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).