Gumbo (Seafood)
A hearty seafood gumbo loaded with oysters, clams, shrimp, and crab meat, flavored with tomatoes, spices, and cheeses for a rich, savory taste perfect for gatherings.
Ingredients
- 6 Tbsp. flour ⓘ
- a dash of Tabasco ⓘ
- salt and pepper ⓘ
- 3 Tbsp. oil ⓘ
- 1 chopped onion ⓘ
- 1 chopped bell pepper ⓘ
- 4 chopped ribs celery
- 1 1/2 qt. water ⓘ
- 4 cloves garlic, minced ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 3 Tbsp. parsley ⓘ
- 1 beef bouillon
- 2 cans oysters, drained ⓘ
- 1 large can clams ⓘ
- shrimp ⓘ
- crab meat ⓘ
- 1 large onion, chopped ⓘ
- 1 large green pepper, chopped ⓘ
- 1/2 cup celery, chopped ⓘ
- 8 oz. can mushrooms ⓘ
- 1 lb. spaghetti
- 1 can cream of chicken soup ⓘ
- 8 oz. Cheddar cheese, grated ⓘ
- 8 oz. Mozzarella cheese, grated ⓘ
Instructions
- Cook the vegetables (onion, bell pepper, celery) in oil until tender.
- Add flour to make a roux, cook until golden.
- Stir in water, tomato sauce, garlic, seasonings, and Tabasco; bring to a boil.
- Add canned oysters, drained clams, shrimp, crab meat, and chopped large onion, green pepper, and celery.
- Add canned mushrooms and cooked spaghetti to the soup.
- Stir in cream of chicken soup and grated cheeses (Cheddar, Mozzarella, Parmesan).
- Add soup and grated cheeses to the vegetable mixture.
- Season with salt, pepper, and additional Tabasco as desired.
- Add half of the Parmesan cheese and chopped, cooked chicken (if using) to the soup.
- Simmer until all flavors meld and seafood is cooked through.
Tips & Substitutions
To enhance the flavor of your gumbo, consider adding a smoked sausage for a richer taste. If you're short on seafood, feel free to substitute with other proteins like chicken or even tofu for a vegetarian option. For a spicier kick, increase the amount of Tabasco or add diced jalapeños. Ensure the roux is cooked to a deep brown for that authentic gumbo flavor.
Serving Suggestions
Serve your gumbo hot, garnished with fresh parsley and a sprinkle of additional cheese if desired. It pairs beautifully with crusty bread or over a bed of rice. For a complete meal, consider serving alongside a simple salad or some cornbread. This dish is a great centerpiece for gatherings, much like Chicken A La Coque.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the gumbo on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of water or broth to reach your desired consistency. Gumbo also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Gumbo (Seafood) contains roughly 516 calories, with 32g protein, 50g carbohydrates, and 25g fat. It is an excellent source of vitamin C (239% of the Daily Value), iron (163% of the Daily Value), and potassium (77% of the Daily Value). Note that it is relatively high in sodium, at 1853mg per serving (81% 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 use frozen seafood in this gumbo?
Yes, frozen seafood can be used in gumbo. Just make sure to thaw it completely before adding it to the pot to ensure even cooking. Adjust the cooking time accordingly, as frozen seafood may take slightly longer to cook through.
What can I substitute for the beef bouillon?
If you're looking for a substitute for beef bouillon, vegetable broth or chicken broth works well in this recipe. For a richer flavor, you can also use a mushroom bouillon cube or homemade stock, which will enhance the overall taste of the gumbo.
Is it necessary to use both cheeses?
While both Cheddar and Mozzarella add unique flavors and creaminess to the gumbo, you can use just one if you prefer. Cheddar provides a sharp flavor, while Mozzarella adds a gooey texture. Feel free to experiment with other cheeses like Gruyère or Monterey Jack for a different twist.
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).