Best Seafood Gumbo Recipe
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
55 mins
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Servings
6
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Calories
640 kcal
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Course
Main Course, Dinner
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Cuisine
American
Best Seafood Gumbo Recipe
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This Authentic Louisiana Seafood Gumbo is hearty, comforting, and made with a flavorful roux, mixed seafood, sausage, and vegetables. If you take a trip to New Orleans, you’re sure to find gumbo on the menu. Now, you can recreate this delicious gumbo recipe in the comfort of your own home.
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Ingredients
For the Roux
- 2/3 cup vegetable oil
- 1 cup all-purpose flour
Seafood Gumbo
- 1 yellow onion diced
- 1 green pepper diced
- 3 celery stalks chopped
- 2 green onions chopped
- 3 cloves garlic minced
- 2 bay leaves
- 1 tablespoon Cajun Seasoning add more if prefer
- 4-6 cups chicken broth add more if prefer
- 3/4 pound andouille sausages sliced into coins
- 1 pound mixed seafood such as mussels octopus, crab legs, crawfish or lobster
- 1 pound large shrimp raw or frozen, peeled and deveined
- salt to taste
- optional cooked white rice for serving
Instructions
- Brown the sausage: Heat a skillet over medium-high heat. Then add the sliced sausage in a single layer. Cook for about 2 minutes per side until lightly browned. Transfer the sausage to a plate and set aside.
- Make the roux: In a large pot over medium-low heat, add oil. Whisk in flour gradually until combined. Continue to cook, stirring constantly for about 20 to 30 minutes until the mixture reaches a brown color as milk chocolate. Keep a close eye on the roux and not to let it burn, adjusting the heat if needed. You can add more flour or oil if necessary.
- Cook the veggies: Add veggies, garlic, bay leaves, and green onions. Then add chicken broth to the roux. Turn the heat to medium and stir well. Bring to a boil and cook for 5-6 minutes or until the veggies are slightly tender.
- Season the broth: Add Cajun seasoning and salt. Taste and add more if needed.
- Cook the seafood: Add seafood mix and cook for 2 minutes. Then add shrimp and cook for 3 minutes or until the shrimp turns pink. Add back the cooked sausages and mix well. Serve warm over rice and enjoy!
Equipments used:
Notes
- You can make roux 3 days in advance. Store it in an airtight container in the refrigerator.
- A good roux takes some time to come together. Take your time and stir constantly to get the best results. Aim for a milk chocolate color.
- If you’ve burned your roux, start over again.
- The cooked seafood gumbo can last 3-4 days in the fridge.
Nutrition Information
Show Details
Calories
640kcal
(32%)
Carbohydrates
22g
(7%)
Protein
41g
(82%)
Fat
43g
(66%)
Saturated Fat
25g
(125%)
Trans Fat
1g
Cholesterol
238mg
(79%)
Sodium
2354mg
(98%)
Potassium
485mg
(14%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
726IU
(15%)
Vitamin C
33mg
(37%)
Calcium
145mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 22g | 7% |
| Protein | 41g | 82% |
| Fat | 43g | 66% |
| Saturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 238mg | 79% |
| Sodium | 2354mg | 98% |
| Potassium | 485mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 726IU | 15% |
| Vitamin C | 33mg | 37% |
| Calcium | 145mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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