New Orleans Seafood Gumbo
A hearty New Orleans seafood gumbo packed with shrimp, crab, oysters, and vegetables, seasoned with herbs and spices, perfect for sharing a flavorful meal with friends and family.
Ingredients
- 1 stick butter ⓘ
- 2 large onions, chopped ⓘ
- 1 medium green pepper, chopped
- 2 c. celery, chopped ⓘ
- 1 bag frozen okra, thinly sliced and trimmed ⓘ
- 3 lb. shrimp, cleaned
- 28 oz. can tomatoes ⓘ
- 2 qt. water ⓘ
- 3 bay leaves
- 2 sprigs parsley, chopped ⓘ
- 1 1/2 Tbsp. thyme ⓘ
- 1/2 tsp. cayenne pepper ⓘ
- salt to taste ⓘ
- 2 cans crab meat ⓘ
- 1 Tbsp. file powder ⓘ
- canned or fresh oysters to taste (optional) ⓘ
Instructions
- Melt butter in a large kettle over moderate heat.
- Add chopped onions, green pepper, and celery; cook until the onion is soft.
- Add sliced okra and shrimp; cook, stirring constantly, until shrimp start to turn pink.
- Add canned tomatoes, their liquid, water, bay leaves, chopped parsley, thyme, cayenne pepper, and salt.
- Bring the mixture to a boil.
- Reduce heat and simmer, covered, for about 1.5 hours.
- Add crab meat and simmer, covered, for about 30 minutes longer.
- Add oysters during the last 10 minutes of cooking.
- Stir in file powder if desired, being careful not to let the gumbo boil.
- Serve hot over mounds of rice in soup bowls.
Tips & Substitutions
To enhance the depth of flavor in your gumbo, consider making a roux by cooking the flour with the butter until it reaches a deep brown color before adding vegetables. You can substitute the shrimp with other seafood, like crab or crawfish, if desired. For a spicier kick, increase the cayenne pepper or add hot sauce. Fresh herbs can also brighten the dish, so feel free to experiment with your favorites.
Serving Suggestions
Serve the gumbo hot over a mound of fluffy white rice for a satisfying meal. It pairs beautifully with Scrappy Crackers for added crunch. You might also consider a side of cornbread or a fresh green salad to balance the rich flavors. For a fun pairing, serve it alongside a tangy remoulade if you're including fried seafood.
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 low heat, adding a splash of water or broth if needed to loosen the consistency. Gumbo can also be frozen for up to 3 months; just ensure it cools completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Seafood Gumbo contains roughly 1831 calories, with 27g protein, 218g carbohydrates, and 126g fat. It is an excellent source of vitamin C (328% of the Daily Value), dietary fiber (298% of the Daily Value), and iron (222% of the Daily Value). It also contributes 83g of dietary fiber toward your daily target.
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 gumbo ahead of time?
Yes, gumbo often tastes even better the next day as the flavors meld. You can prepare it a day in advance, refrigerate, and then reheat when ready to serve. Just be careful not to let it boil again after adding file powder, as it can lose its thickening properties.
What type of seafood works best in gumbo?
While shrimp is traditional, you can use a variety of seafood in your gumbo, including crab, oysters, and even fish. If you're looking for something different, try adding lobster or scallops for a luxurious twist. Always ensure your seafood is fresh for the best flavor.
How can I thicken my gumbo?
If your gumbo is too thin, you can thicken it by creating a roux or adding more okra, which acts as a natural thickener. Another method is to mash some of the beans if you're adding them. Just remember to add the thickening agent gradually to achieve your desired consistency without overpowering the dish.
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).