Seafood Gumbo

Name: Seafood Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. flour; 2 lb. onions, chopped; 1 bunch green onions, chopped; 1/2 c. parsley, chopped; 2 lb. shrimp, peeled and deveined; 1/4 tsp. cayenne pepper; 1 c. oil; 1 c. celery, chopped; 1 gal. water; 1 lb. crab meat; 1 pt. oysters; salt and pepper to taste

Eats Now Editorial Team · 1095 kcal · Seafood

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Seafood Gumbo – a delicious recipe with flour, onions, green onions, parsley, shrimp, cayenne pepper. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 c. flour
2 lb. onions, chopped
1 bunch green onions, chopped
1/2 c. parsley, chopped
2 lb. shrimp, peeled and deveined
1/4 tsp. cayenne pepper
1 c. oil
1 c. celery, chopped
1 gal. water
1 lb. crab meat
1 pt. oysters
salt and pepper to taste

1
In a gumbo pot mix oil and flour; make a roux.
2
Add onions and celery; saute well.
3
Stir in green onions.
4
Add water and boil slowly for 1 hour.
5
Add parsley and shrimp; cook slowly for 20 minutes.
6
Add crab meat and oysters.
7
Salt and pepper to taste. Serve over rice.
8
If okra gumbo is desired, cook down cut up okra until it is not slimy.
9
Add okra during boiling period.

1095

kcal

Calories

Fat

Carbs

Protein

Fat 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.

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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 1 c. flour, 2 lb. onions, chopped, 1 bunch green onions, chopped, 1/2 c. parsley, chopped, and more.

Yes, 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.

Quick Info

Servings
4 servings
Calories
1095 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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