Mccall'S South Carolina Seafood Gumbo
A hearty South Carolina seafood gumbo packed with shrimp, fish, okra, and spices, perfect for comforting gatherings and seafood lovers seeking bold flavors.
Ingredients
- 1/4 cup olive oil ⓘ
- 2 tablespoons flour ⓘ
- 1 medium onion ⓘ
- 1 (28 oz) can diced tomatoes
- 1 (6 oz) can tomato paste ⓘ
- 2 quarts water ⓘ
- 2 ribs celery ⓘ
- 1 pound okra ⓘ
- 2 chicken legs ⓘ
- 3 tablespoons Old Bay seasoning ⓘ
- 1 tablespoon salt ⓘ
- 2 teaspoons pepper
- 3 cups cooked white rice ⓘ
- 1/2 pound whitefish ⓘ
- 1 pound shelled shrimp ⓘ
Instructions
- Heat oil in a stockpot over medium heat.
- Add onion and sauté until translucent.
- Whisk in flour and cook for 2 minutes.
- Add diced tomatoes, tomato paste, water, celery, and okra.
- Add chicken legs and cook for 30 minutes over medium heat.
- Remove chicken and let it cool.
- Add whitefish, meat from chicken legs, and shrimp.
- Cook for 15 minutes.
- Stir in cooked rice.
- Let stand for 5 minutes, covered.
- Add Tabasco as desired before serving.
Tips & Substitutions
For a thicker gumbo, consider adding more flour or using a roux made with equal parts flour and fat. If you can't find okra, sliced green beans can work as a substitute. For a spicier kick, include diced jalapeños or a splash of hot sauce. To enhance flavor, try using homemade chicken stock instead of water. This gumbo can easily be customized with different seafood or meats to suit your taste.
Serving Suggestions
Serve the gumbo hot over a generous scoop of cooked white rice. It pairs beautifully with a side of crusty bread or a simple green salad for freshness. For added flavor, offer Tabasco on the side and consider serving with a refreshing drink like iced tea. This dish is a hearty main course, perfect for gatherings or family dinners, and is reminiscent of comfort food like How Dee'S Brunswick Stew.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over medium heat, adding a splash of water or broth if it appears too thick. Stir occasionally until heated through. Gumbo can also be frozen for up to 3 months; just ensure it cools completely before transferring it to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Mccall'S South Carolina Seafood Gumbo contains roughly 749 calories, with 11g protein, 77g carbohydrates, and 46g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1439mg per serving (63% 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 ahead of time?
Yes, gumbo often tastes better the next day as the flavors meld. Prepare it a day in advance and store it in the refrigerator. Just reheat gently before serving. Be cautious not to overcook the seafood during reheating, as it can become tough.
What type of seafood can I use in this recipe?
Feel free to experiment with various seafood like crab, scallops, or even crawfish for a different twist. Ensure that the seafood is fresh or properly thawed if frozen. Adjust cooking times accordingly, as different types of seafood may require varying cooking durations.
Can I make this gumbo vegetarian?
Absolutely! To make a vegetarian version, substitute the chicken with additional vegetables like bell peppers and mushrooms, and use vegetable broth instead of water. You can still include the okra and tomatoes for flavor, creating a delicious and hearty gumbo without meat.
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).