Seafood Gumbo
Seafood Gumbo is a delicious and flavorful Creole dish that originated in Louisiana. It typically consists of a thick stew-like base made with a roux (butter and flour mixture), vegetables (such as onions, bell peppers, and celery), a variety of seafood (like shrimp, crab, and sometimes fish or oysters), and seasonings like Cajun spices, bay leaves, and thyme. It's often served over rice and is a popular dish in Southern cuisine.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 4 cups seafood broth or chicken broth
- 14 oz diced tomatoes 1 can
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 lb shrimp peeled and deveined
- 1 lb crab meat
- 1 lb white fish fillets cut into chunks
- Cooked rice for serving
- green onions chopped for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the flour and stir constantly to make a dark roux, about 15-20 minutes.
- Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for about 5 minutes until the vegetables soften.
- Slowly pour in the seafood or chicken broth while stirring to prevent lumps. Add the diced tomatoes, Cajun seasoning, thyme, bay leaf, salt, and pepper. Bring to a simmer.
- Add the shrimp, crab meat, and fish to the pot. Simmer for about 10-15 minutes until the seafood is cooked through.
- Taste and adjust seasoning if needed. Remove the bay leaf.
- Serve the seafood gumbo over cooked rice and garnish with chopped green onions.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 312kcal (16%)Carbohydrates: 24g (8%)Protein: 47g (94%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 104mg (35%)Sodium: 1962mg (85%)Potassium: 896mg (26%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 1016IU (20%)Vitamin C: 44mg (53%)Calcium: 114mg (11%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
