Seafood Gumbo

45m
Prep Time
105m
Cook Time
2h 30m
Ready In

Recipe: #15811

November 11, 2014



"Wonderful and easy, but not cheap by any means! Recipe was originally posted in the local newspaper, but this gumbo is also easily adapted to whatever seafood you have available."

Original is 9 servings

Nutritional

  • Serving Size: 1 (759.8 g)
  • Calories 830.4
  • Total Fat - 36.1 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 192.2 mg
  • Sodium - 3568.6 mg
  • Total Carbohydrate - 84.8 g
  • Dietary Fiber - 4.7 g
  • Sugars - 10.5 g
  • Protein - 40.8 g
  • Calcium - 233.1 mg
  • Iron - 7.8 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Heat oil in a large skilled or pot over medium high heat. Stir in flour, cooking until smooth and darkened to a copper color. Stir in next 11 ingredients (thyme - garlic) and cook until vegetables are tender (20-30 minutes -- my okra was still frozen when I added it, so it probably took a bit longer to cook than if I used thawed or fresh okra). Remove from heat and let cool for at least 30 minutes -- can be done ahead of time.

Step 2

In a large soup pot bring broth, clam juice and reserved shrimp shells (don't forget the shells as you will be surprised how much flavor they will add) and bring to a boil and then cook for 10 minutes. Remove shells and discard.

Step 3

Stir vegetable mixture into broth and cook until thickened over medium heat (10 minutes).

Step 4

Stir in tomatoes, seafood (oysters - shrimp) and simmer 20-30 minutes - but can be kept warm over very low heat.

Step 5

Serve over rice and sprinkle with green onions, if desired.

Tips


No special items needed.

0 Reviews

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