Seafood Gumbo - Louisiana Seafood gumbo Recipe

Name: Seafood Gumbo - Louisiana Seafood gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz (224 grm). peeled, deveined, fresh or frozen and thawed large shrimp; 3 tbsp (45 ml). all-purpose flour; 3 tbsp (45 ml). olive or vegetable oil; 1 large yellow onion, chopped; 1 medium-size sweet red or green pepper, chopped; 4 cloves garlic, minced; 3-1/2 cups (825 ml) lower-sodium chicken broth; 2 cups (475 ml) fresh or frozen and thawed okra pods, sliced; 2 bay leaves; 1 tsp (5 ml). dried thyme leaves; 1/2 tsp (2 ml) salt; 1/2 tsp (2 ml) ground red pepper(cayenne); 8 ounces smoked turkey sausage or andouille sausage, cut into 1/2-inch slices; 8 ounces lump crab meat, picked over and flaked, or 1 package(6 ounces) frozen crab meat; 12 pint shucked oysters, undrained

Servings: persons

8 oz (224 grm). peeled, deveined, fresh or frozen and thawed large shrimp
3 tbsp (45 ml). all-purpose flour
3 tbsp (45 ml). olive or vegetable oil
1 large yellow onion, chopped
1 medium-size sweet red or green pepper, chopped
4 cloves garlic, minced
3-1/2 cups (825 ml) lower-sodium chicken broth
2 cups (475 ml) fresh or frozen and thawed okra pods, sliced
2 bay leaves
1 tsp (5 ml). dried thyme leaves
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground red pepper(cayenne)
8 ounces smoked turkey sausage or andouille sausage, cut into 1/2-inch slices
8 ounces lump crab meat, picked over and flaked, or 1 package(6 ounces) frozen crab meat
12 pint shucked oysters, undrained

1
Rinse shrimp and pat dry; refrigerate.
2
For roux, in a heavy Dutch oven, stir together flour and oil until smooth.
3
Cook over moderate heat, stirring constantly, for 5 to 7 minutes or until roux is dark brown.
4
Add onion, sweet red pepper, and garlic.
5
Cook for 8 to 10 minutes or just until vegetables are tender, stirring frequently.
6
Gradually stirin broth.
7
Stir in okra, bay leaves, thyme, salt, and ground red pepper.
8
Bring to a boil.
9
Lower heat and simmer, covered, for 20 minutes.
10
Add the sausage, simmer, covered, for 10 minutes.
11
Add shrimp, crab, and oysters.
12
Bring to a boil.
13
Lower heat and simmer, uncovered for 5 minutes or just until the shrimp and crab turn opaque.
14
Discard bay leaves.
15
Spoon off fat.
16
Serve with hot cooked rice and hot red pepper sauce.
17
Prep time: 25 minutes Cooking time: 1 hour

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 8 oz (224 grm). peeled, deveined, fresh or frozen and thawed large shrimp, 3 tbsp (45 ml). all-purpose flour, 3 tbsp (45 ml). olive or vegetable oil, 1 large yellow onion, chopped, and more.

Yes, Seafood Gumbo - 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.

That's it — enjoy your meal!

Seafood Gumbo - Louisiana Seafood gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions