Speedy Seafood Gumbo Recipe

Speedy Seafood Gumbo Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

I needed a quick meal one blustery night when my husband was coming home late with the kids. So I threw together this tasty gumbo with ingredients I had on hand, and my family really liked it. Preparing it with instant rice gives us more family time together. —Lori Costo, The Woodlands, Texas

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Speedy Seafood Gumbo Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Speedy Seafood Gumbo Recipe

Prep/Total Time: 15 min.

Yield: 12 Servings

15 15

Ingredients

3 cups water, divided
1 tablespoon butter
1/4 teaspoon salt
1 cup uncooked instant rice
4 cans (10-3/4 ounces each) condensed chicken gumbo soup, undiluted
1 pound frozen cooked shrimp, peeled and deveined
1 package (10 ounces) frozen cut okra
1 package (8 ounces) imitation crabmeat, flaked
1 tablespoon dried minced onion
1 teaspoon Cajun seasoning
1/2 teaspoon garlic powder

Directions

In a small saucepan, bring 1 cup of water, butter and salt to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes.
Meanwhile, in a Dutch oven, combine the soup, shrimp, okra, crab, onion, Cajun seasoning, garlic power and remaining water. Bring to a boil. Reduce heat; cover and cook over medium heat until heated through. Stir in cooked rice. Yield: 12 servings (3 quarts).

Nutritional Analysis: 1 cup equals 155 calories, 3 g fat (1 g saturated fat), 94 mg cholesterol, 1,010 mg sodium, 18 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Originally published as Speedy Seafood Gumbo in Quick Cooking January/February 2006, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Speedy Seafood Gumbo

Speedy Seafood Gumbo

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on May. 05, 2011 by katlaydee3

I loved this recipe. I found that if you use the frozen okra and put them in without thawing, than they will not get gummy. Will definitely be making this again.