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Seafood Gumbo Recipe
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Seafood Gumbo Recipe

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Gumbo is one of dishes that helped make the Creole-Cajun cuisine of Louisiana so famous. We live across the border in Texas and can't get enough of this traditional Cajun version featuring okra, shrimp, spicy seasonings and the holy trinity of onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 24 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup canola oil
  • 4 cups chopped onion
  • 2 cups chopped celery
  • 2 cups chopped green pepper
  • 1 cup sliced green onion and tops
  • 4 cups chicken broth
  • 8 cups water
  • 4 cups sliced okra
  • 2 tablespoons paprika
  • 2 tablespoons salt
  • 2 teaspoons oregano
  • 1 teaspoon ground black pepper
  • 6 cups small shrimp, rinsed and drained, or seafood of your choice
  • 1 cup minced fresh parsley
  • 2 tablespoons Cajun seasoning

Nutritional Facts

1 cup: 175 calories, 9g fat (1g saturated fat), 115mg cholesterol, 1574mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 12g protein .

Directions

  1. In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more, or until mixture is reddish-brown.
  2. Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes.
  3. Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning. Yield: about 6 quarts.
Originally published as Seafood Gumbo in Country August/September 1990, p51

Light-Bodied White Wine

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


Reviews for Seafood Gumbo

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
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MY REVIEW
brackeen8807 223084
Reviewed Mar. 18, 2015

"very good recipe; I added rice to the gumbo after was done at the same time that I added the shrimp. This thicken it somewhat . I also cut down on the salt. I also added Andouille sausage to give it more of a cajun style taste."

MY REVIEW
bubba78236 8883
Reviewed Mar. 7, 2014

"Easy to follow. Family loved it over rice."

MY REVIEW
CentralIowaLaddy 11614
Reviewed Mar. 1, 2014

"This is a huge recipe. Can it be frozen? I'd hate to think my husband and I would be eating this for at least a week. Not a good idea. Help."

MY REVIEW
ClydeWoman 68158
Reviewed Jan. 10, 2014

"Since I have never made gumbo before, this was a good, non-intimidating recipe to start with."

MY REVIEW
mo4sho 41449
Reviewed Sep. 25, 2012

"I absolutely love this recipe! I made it last night and it was a hit with my kids! I added turkey sausage and chicken to make it the "official" New Orleans style gumbo! It was DELICIOUS!!!"

MY REVIEW
MSCHERIEHOWARD 37867
Reviewed Mar. 5, 2011

"THIS WAS THE FIRST TIME I EVER MADE GUMBO AND IT WAS GREAT. I WILL DEFINATELY BE MAKING MORE"

MY REVIEW
ggoff1 40137
Reviewed Sep. 18, 2010

"this is THE best gumbo we've ever made....we cooked our roux in the oven at 350 for about 2 hours until it was chocolate brown...we also omitted 4 of the 8 cups of water and added 2 15 ounce cans of stewed tomatoes...DEFINITELY on our list to make again....thanks so much."

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