Southern Seafood Gumbo
Southern Seafood Gumbo is a rich and hearty stew that captures the essence of Creole and Cajun cooking. With a blend of spices, fresh seafood, and vegetables simmered to perfection, it's a comforting dish that suits gatherings and family meals alike.
Ingredients
- 1 dozen green onions, diced ⓘ
- 1 tsp. filet ⓘ
- 2 chicken bouillon cubes ⓘ
- 1/2 tsp. poultry seasoning ⓘ
- 2 medium onions, diced ⓘ
- 1/2 tsp. oregano ⓘ
- 4 limbs celery, diced ⓘ
- 1/2 tsp. thyme ⓘ
- 1 lb. frozen okra or 10 fresh pods, diced ⓘ
- 1/2 tsp. nutmeg ⓘ
- 2-3 cloves garlic or 1/2 tsp garlic juice ⓘ
- 3 tbsp. soy sauce ⓘ
- 1 lemon ⓘ
- 2 tbsp. vinegar ⓘ
- 1/2 tsp Tabasco sauce, optional
- 24 oz. tomato sauce ⓘ
- 1 tbsp. dried parsley or 4-6 stems fresh ⓘ
- 1 tbsp. sugar ⓘ
- 1-2 lbs. seafood (shrimp, crab, oysters, or fish) ⓘ
- 2 quarts water
Instructions
- Chop green onions, onions, celery, parsley, okra, and garlic. Place in a large (4 qt.) soup pan.
- Add remaining ingredients except seafood.
- Cook on low heat for 2-3 hours.
- Cook seafood last.
- Serve with rice in soup bowls.
Tips & Substitutions
For a deeper flavor, consider sautéing the diced onions and celery in a bit of oil before adding to the pot. If fresh okra isn't available, frozen works well. You can substitute the seafood with any combination you prefer, such as shrimp or crab. For a thicker gumbo, allow it to simmer longer. If you enjoy a kick, add a bit more Tabasco sauce.
Serving Suggestions
Serve your gumbo over steamed white rice for a classic presentation. Pair it with crusty bread or cornbread for a comforting meal. A side salad can add freshness to balance the richness of the dish. This gumbo also pairs beautifully with Chicken Dressing Casserole for a hearty feast.
Storage & Reheating
Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth if it’s too thick. You can also microwave in a covered bowl, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Seafood Gumbo contains roughly 385 calories, with 8g protein, 64g carbohydrates, and 13g fat. It is an excellent source of iron (80% of the Daily Value), dietary fiber (38% of the Daily Value), and vitamin C (32% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 463mg per serving (20% 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 this gumbo ahead of time?
Yes, gumbo can be made a day in advance. In fact, the flavors will deepen and improve overnight. Just store it in the refrigerator and reheat gently before serving. It can be frozen as well, but be mindful that seafood is best added fresh during reheating.
What can I substitute for seafood?
If seafood isn't your preference, you can easily make a vegetarian version by omitting it altogether or adding more vegetables, such as diced bell peppers or mushrooms. For added protein, consider using cooked chicken or sausage, similar to what you might find in Stewed Chicken.
How can I thicken my gumbo?
If your gumbo is too thin, you can thicken it by making a roux with equal parts flour and oil, cooking it until golden, and then whisking it into the gumbo. Alternatively, simmering it longer can also help reduce the liquid. A common method is to mash some of the okra to release its natural thickening properties.
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).