Seafood Gumbo

Name: Seafood Gumbo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: about 6 quarts.
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

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. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas

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

Directions

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.
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.
Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Nutrition Facts

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

Originally published as Seafood Gumbo in Country August/September 1990

Reviews

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Average Rating:

Nafeesha

May 8, 2018

This was my first time making gumbo. I love to cook & consider myself to be a foodie with a very diverse palette. That being said, this gumbo is EVERYTHING! I added sausage, blue gumbo crabs, & tilapia. Everything else is the same. I also am eating it with a flaky honey butter biscuit. Hands down THEE best gumbo I've ever had. Thanks so much for sharing!!
Brenda

Jan 1, 2018

I added chicken drumettes, sausage and shrimp. We had it over rice. Very good and easy to make.
2124arizona

Aug 4, 2017

The Cajun flavors come together nicely here and the taste is great!!
brackeen8807

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.
bubba78236

Mar 7, 2014

Easy to follow. Family loved it over rice.
CentralIowaLaddy

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.
ClydeWoman

Jan 10, 2014

Since I have never made gumbo before, this was a good, non-intimidating recipe to start with.
mo4sho

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!!!
MSCHERIEHOWARD

Mar 5, 2011

THIS WAS THE FIRST TIME I EVER MADE GUMBO AND IT WAS GREAT. I WILL DEFINATELY BE MAKING MORE
ggoff1

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.