Louisiana Seafood Gumbo Recipe

Name: Louisiana Seafood Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil, for sauteing; 1 1/2 medium-sized onions, coarsely chopped; 1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped; 8 cloves garlic, finely chopped; 1/2 green bell pepper, coarsely chopped; 6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan; Roux, recipe follows; 6 tomatoes, roughly chopped; Stock, recipe follows; 1 pound shrimp heads reserved for stock; 2 or 3 crabs, cleaned,and chopped into chunks; Lemon slices; Chopped green onions; Serving suggestion: with rice or as a soup

Servings: persons

Olive oil, for sauteing
1 1/2 medium-sized onions, coarsely chopped
1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped
8 cloves garlic, finely chopped
1/2 green bell pepper, coarsely chopped
6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
Roux, recipe follows
6 tomatoes, roughly chopped
Stock, recipe follows
1 pound shrimp heads reserved for stock
2 or 3 crabs, cleaned,and chopped into chunks
Lemon slices
Chopped green onions
Serving suggestion: with rice or as a soup

1
Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent.
2
Add the celery, garlic, bell peppers, and okra.
3
Add the roux and mix thoroughly to pick up all the excess oil in the pot.
4
Next add the tomatoes and bring the mixture to a boil.
5
When mixed, strain the stock and add it to the pot, mixing thoroughly to prevent lumps.
6
Cover with lid, bring to the boil and cook for 20 minutes.
7
Clean the shrimp and saute in a separate pan to get rid of any excess moisture.
8
When they have turned pink add the shrimp and crab to the gumbo.
9
Cook for 10 minutes.
10
Lastly, add lemon slices and chopped green onions
11
1/2 cup flour
12
Olive oil
13
Combine the ingredients in a separate pan.
14
Brown on a medium high heat until it turns light brown.
15
9 cups water
16
Shrimp heads
17
1 stalk celery
18
1/2 lemon
19
1 bay leaf
20
3 basil leaves
21
Creole seasoning (recommended: Dash)
22
Salt and freshly ground black pepper
23
Combine ingredients in a large heavy bottomed saucepan.
24
Bring to the boil and simmer for 1 hour.

177

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Olive oil, for sauteing, 1 1/2 medium-sized onions, coarsely chopped, 1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped, 8 cloves garlic, finely chopped, and more.

Yes, Louisiana Seafood Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Louisiana Seafood Gumbo

How did you like this recipe?

Frequently Asked Questions