Description
Experience the vibrant flavors of Louisiana with this hearty Seafood Gumbo, a comforting stew filled with shrimp, crab, and colorful vegetables that warms you from the inside out.
Ingredients
Scale
- 1/2 cup oil
- 1/2 cup flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 stalks celery, chopped
- 1 pound fresh shrimp, peeled and deveined
- 1 cup lump crab meat, drained
- 1 cup sliced okra (fresh or frozen)
- 4 cups low-sodium chicken stock
- 1 can (14.5 oz) diced tomatoes, no added sugar
Instructions
- 1. Prepare Your Roux: In a large heavy pot, heat oil over medium heat. Gradually whisk in flour while stirring constantly for about 15-20 minutes until it reaches a deep brown color resembling melted chocolate.
- 2. Sauté Vegetables: Add chopped onion, green bell pepper, red bell pepper, and celery to the roux. Cook for about 5-7 minutes until softened.
- 3. Add Seafood: Stir in the shrimp and okra; cook for another minute.
- 4. Create the Broth: Pour in chicken stock and diced tomatoes. Bring to a simmer and let it bubble away for about 30 minutes.
- 5. Finish with Crab: Gently fold in crab meat during the last five minutes of cooking to warm through without overcooking.
- 6. Serve It Up: Ladle generous portions into bowls over rice if desired. Garnish with fresh parsley or green onions before serving.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 100mg
Keywords: - For added flavor, use homemade chicken stock. - Adjust spice level by adding cayenne pepper or hot sauce. - Feel free to substitute seafood based on availability; fish works great too!