Seafood Gumbo Recipe With Okra

Seafood Gumbo

Total Time

Prep: 20 min. Cook: 30 min.

Makes

24 servings (6 quarts)

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas

Ingredients

1 cup all-purpose flour
1 cup canola oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onions
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
1 tablespoon salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning

Directions

In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown.
Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes.
Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Is gumbo better the next day?

Seafood gumbo is one of those dishes that tastes better over time once all of the ingredients have a chance to meld together and strengthen in flavor. Rest easy that your leftovers will be just as tasty the next day. By the way, here's how long leftovers last.

What gives gumbo its flavor?

Traditionally, a dark roux gives gumbo its flavor. In our seafood gumbo recipe, we combine flour and oil until it's smooth and deep in color. The "holy trinity" of Cajun cooking, also known as onions, bell peppers and celery, also add flavor depth. Finally, a variety of seasonings—including paprika, salt, pepper, oregano and Cajun seasoning—give your gumbo recipe a spicy kick.

Editor's Note

Is gumbo better the next day? Seafood gumbo is one of those dishes that tastes better over time once all of the ingredients have a chance to meld together and strengthen in flavor. Rest easy that your leftovers will be just as tasty the next day. By the way, here's how long leftovers last. What gives gumbo its flavor? Traditionally, a dark roux gives gumbo its flavor. In our seafood gumbo recipe, we combine flour and oil until it's smooth and deep in color. The "holy trinity" of Cajun cooking, also known as onions, bell peppers and celery, also add flavor depth. Finally, a variety of seasonings—including paprika, salt, pepper, oregano and Cajun seasoning—give your gumbo recipe a spicy kick. Can you use frozen shrimp in this seafood gumbo recipe? Absolutely. Just make sure you either thaw them before adding to the gumbo mixture or, if using from frozen, give them a few extra minutes to cook. Shrimp is safe to eat once it turns a light pink color.

Nutrition Facts

1 cup: 166 calories, 10g fat (1g saturated fat), 96mg cholesterol, 900mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 10g protein.