Seafood Gumbo
Seafood gumbo offers a rich, flavorful stew with tender shrimp, crab, and oysters in a savory tomato-based broth. The bold spices and roux create a hearty, comforting dish perfect for seafood lovers and special gatherings. Served over hot rice, it embodies Louisiana's vibrant culinary tradition.
Ingredients
- 2 qt. water
- 1/2 cup chopped onion ⓘ
- 1 clove garlic ⓘ
- 1 lemon ⓘ
- 1 tsp. salt
- 1/2 box crab boil ⓘ
- dash Louisiana hot sauce ⓘ
- 2 lb. washed clean, deveined shrimp tails
- 1/2 cup chopped onions ⓘ
- 1/4 cup bell pepper
- 1/4 cup celery ⓘ
- 1 Tbsp. minced parsley ⓘ
- salt to taste ⓘ
- hot sauce to taste ⓘ
- 2 small cans tomato sauce ⓘ
Instructions
- Bring 2 quarts of water to a boil and add chopped onion, garlic, lemon slices, salt, crab boil, and hot sauce.
- Add shrimp tails to the boiling water and cook on medium heat until shrimp turn pink.
- Remove shrimp and set aside; save the stock.
- Make a dark roux using chopped onions, bell pepper, celery, and minced parsley.
- Keep the roux soft; add the shrimp stock, salt, hot sauce, and tomato sauce.
- Simmer until the tomato color darkens.
- Add the cooked shrimp, crab meat or lobster, and oysters to the pot.
- Serve the gumbo over hot rice.
Nutrition & Diet Analysis (per serving)
288
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).