Seafood Gumbogroves, Texas
A hearty Louisiana-style seafood gumbo packed with shrimp, oysters, crab, and okra, rich with flavorful roux and seasoned to perfection. Ideal for seafood lovers and gathering friends.
Ingredients
- 3 lbs. shrimp, cleaned ⓘ
- 1 pt. oysters ⓘ
- 1 bell pepper, chopped ⓘ
- 1 can of whole tomatoes ⓘ
- 1 large onion, chopped ⓘ
- 1 c. flour ⓘ
- 1 c. cooking oil ⓘ
- 2 qt. water
- 1/2 c. green onion tops
- 1/4 c. parsley, chopped
- 3 stalks of celery, chopped ⓘ
- 1 pod of garlic, chopped ⓘ
- 2 boxes of frozen okra (10 oz.) ⓘ
- 1 pt. crab meat ⓘ
- Salt ⓘ
Instructions
- Make a roux in a thick cast iron pot by stirring flour and oil over very low heat until dark brown.
- Transfer the roux to a large gumbo pot.
- Add water and tomatoes, and cook for about 45 minutes.
- Add chopped celery, bell pepper, okra, onion, and garlic.
- Add shrimp, oysters, and crab meat, then season with salt, pepper, and Tabasco.
- Cook slowly for 1 hour. If the gumbo becomes too thick, add more water.
- Serve in bowls over hot rice.
Tips & Substitutions
For a richer flavor, allow your roux to reach a deep brown color, but avoid burning. If you don't have fresh seafood, frozen shrimp and crab meat work well as substitutes. A dash of smoked paprika can enhance the gumbo's taste. If you're out of okra, consider using diced zucchini or green beans instead.
Serving Suggestions
Serve your Seafood Gumbo over fluffy white rice for a classic presentation. This dish pairs beautifully with crusty bread or a light salad, such as Crab Salad (A Light, Elegant Luncheon Salad). For a complete meal, consider offering a side of coleslaw or cornbread to complement the rich flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the gumbo on the stove over low heat, adding a splash of water if it has thickened too much. It can also be frozen for up to three months; just make sure to cool it completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Gumbogroves, Texas contains roughly 1832 calories, with 38g protein, 145g carbohydrates, and 127g fat. It is an excellent source of vitamin C (340% of the Daily Value), iron (144% of the Daily Value), and dietary fiber (80% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1894mg per serving (82% 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 other types of seafood in this gumbo?
Absolutely! Feel free to substitute or add seafood like clams, mussels, or fish. Just ensure that the cooking times are adjusted accordingly, as different seafood may cook at different rates.
Is there a way to make this recipe gluten-free?
Yes, you can use a gluten-free flour blend to make the roux instead of regular flour. Just be aware that the color and texture might differ slightly, but the flavor will still be delicious.
What can I do if I don't have a cast iron pot?
If you don't have a cast iron pot, a heavy-bottomed Dutch oven or any large pot will work just fine. The key is to ensure even heat distribution while making the roux to avoid burning.
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).