New Orleans Style Seafood Gumbo
A hearty and flavorful New Orleans-style seafood gumbo featuring oysters, shrimp, okra, and a savory tomato broth, perfect for seafood lovers and comforting meals.
Ingredients
- 1/2 cup butter or margarine ⓘ
- 2 onions, peeled and chopped ⓘ
- 28 ounces tomatoes (undrained) ⓘ
- 2 quarts chicken broth ⓘ
- 1/2 teaspoon thyme ⓘ
- 1/2 teaspoon salt ⓘ
- ground red pepper to taste ⓘ
- Tabasco sauce to taste ⓘ
- 24 oysters or more ⓘ
- 24 shrimp, peeled and deveined
- 1/4 cup flour ⓘ
- 1/2 pound okra, sliced ⓘ
- 1 stalk celery, chopped ⓘ
- 2 cups cooked rice ⓘ
- 1 bay leaf ⓘ
- 1 pinch black pepper ⓘ
Instructions
- In a large pot, melt the butter over medium heat.
- Add chopped onions and cook until translucent, about 5 minutes.
- Stir in flour and cook, stirring constantly, until the mixture turns a light brown roux, about 10 minutes.
- Add chopped celery, sliced okra, and cook for another 5 minutes.
- Pour in chicken broth and undrained tomatoes, stirring well.
- Add thyme, salt, black pepper, bay leaf, and ground red pepper to taste.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Add oysters and shrimp, cooking until the seafood is just done, about 5 minutes.
- Adjust seasoning with Tabasco sauce and additional spices if desired.
- Serve hot over cooked rice.
Tips & Substitutions
For a deeper flavor, consider adding a smoked sausage or andouille sausage to the gumbo; it complements the seafood beautifully. If you can't find fresh okra, frozen sliced okra works well as a substitute. Adjust the spice level by changing the amount of ground red pepper and Tabasco sauce to suit your taste. To save time, you can use pre-cooked shrimp.
Serving Suggestions
Serve the gumbo hot over a generous scoop of cooked rice for a hearty meal. A side of crusty French bread or a simple green salad makes for a great accompaniment. For a refreshing drink, pair it with a classic Southern sweet tea or explore other chicken recipes for a complete dinner experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken broth if it appears too thick. Gumbo often tastes even better the next day as the flavors meld together.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Style Seafood Gumbo contains roughly 1894 calories, with 75g protein, 405g carbohydrates, and 50g fat. It is an excellent source of vitamin C (702% of the Daily Value), dietary fiber (582% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 860mg per serving (37% 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 gumbo ahead of time?
Yes, gumbo can be made a day in advance, and it often tastes better after the flavors have had time to meld. Just be sure to store it in the refrigerator and reheat it thoroughly before serving.
What can I substitute for oysters in this recipe?
If you're not a fan of oysters, you can substitute with clams or simply increase the amount of shrimp. If you prefer a vegetarian option, consider adding more vegetables like bell peppers or mushrooms to maintain the flavor profile.
How can I thicken the gumbo further?
To thicken the gumbo, you can let it simmer longer to reduce the liquid or add more roux. A quick slurry made from flour and water can also be stirred in to achieve the desired thickness.
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).