Seafood Gumbo(Serves 12 Generously)
Seafood gumbo is a hearty, flavorful Louisiana dish featuring shrimp, crab, oysters, and vegetables in a rich, spicy broth, perfect for gatherings and seafood lovers.
Ingredients
- 1/2 cup flour
- 1/2 cup bacon drippings ⓘ
- 1 heaping tablespoon fresh ground file ⓘ
- 2 cloves garlic, finely minced ⓘ
- 2 cups chopped celery ⓘ
- 1 cup chopped green onions
- 1 cup chopped white onions ⓘ
- 2 cups okra (optional) ⓘ
- 6 cups chicken stock
- 6 cups hot water
- salt to taste
- black pepper to taste ⓘ
- red pepper to taste ⓘ
- 3 pounds raw shrimp ⓘ
- 1 pound fresh lump crabmeat ⓘ
Instructions
- Make a roux of flour and bacon drippings in a heavy iron pot. Cook over medium heat and stir constantly until a rich brown color.
- Add 1 heaping tablespoonful of fresh ground file right before removing the roux from heat, stirring constantly until well blended.
- Add garlic, chopped celery, and chopped onions to the roux and file mixture.
- Cook over low heat for 10 to 12 minutes, stirring often until greens are wilted.
- If using okra, cook it in a small amount of fat in a separate skillet until the 'string' is gone.
- Add cooked okra to the greens and cook together for about 10 minutes.
- Add chicken stock and hot water. Season with salt, black, and red pepper to taste.
- Simmer slowly for about 1 hour.
- Add shrimp and crabmeat, then simmer slowly for about 30 minutes.
- Add oysters and juice; cook for about 10 to 15 minutes longer.
- Add 3 tablespoons of fresh file and serve over hot rice.
Tips & Substitutions
For a deeper flavor, let the roux cook until it's a dark chocolate color, but be careful not to burn it. If you can't find fresh ground file, consider using Cajun seasoning as a substitute. You can also add other seafood like oysters or fish if you prefer. For a vegetarian version, substitute shrimp and crabmeat with mushrooms and vegetable stock.
Serving Suggestions
Serve the gumbo over hot rice for a satisfying meal. It pairs beautifully with Jocelyn'S California Salad for a refreshing contrast. You can also offer crusty bread on the side to soak up the rich broth. For a complete experience, serve with a squeeze of lemon and a sprinkle of fresh parsley.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of water or stock if it thickens too much. Gumbo can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Gumbo(Serves 12 Generously) contains roughly 197 calories, with 7g protein, 35g carbohydrates, and 3g fat. It is a good source of protein (15% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 1241mg per serving (54% 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 frozen seafood instead of fresh?
Yes, frozen shrimp and crabmeat work well in this recipe. Be sure to thaw them in the refrigerator beforehand, and drain any excess liquid before adding to the gumbo to maintain the right consistency.
Is it necessary to use okra?
Okra adds a unique flavor and acts as a natural thickener, but you can omit it if desired. If you want a similar thickening effect without okra, consider adding a bit more roux or using corn starch mixed with water.
How can I make this dish spicier?
To increase the heat, add more black and red pepper during cooking. You can also include diced jalapeños or a few dashes of hot sauce, like Tabasco, at the end for an extra kick.
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).