Seafood Gumbo

Seafood Gumbo

40

"This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice."

Ingredients

1 h 45 m {{adjustedServings}} servings 357 cals
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Nutrition

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  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1398 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
  2. In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
  3. Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
  4. When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.
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Reviews

40
  1. 50 Ratings

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not too bad, but two items of thought. Traditional Louisiana Gumbo does not contain tomato sauce and it does contain a roux. The dark grey chocolate-esque look of traditional gumbo and the dee...

The stock this recipe uses is great, but this recipe isn't as good. Real gumbo uses a roux as dark as a beer bottle, not tomato sauce.

This recipes takes a while to make, but it is sure worth it!! I've gotten rave reviews from many people who usually don't enjoy seafood. I put shimp, clams, crab, mussels, and oysters in my ve...