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Easy and Expert Recipes For Seafood Gumbo

Seafood Gumbo Two Ways — Beginner and Expert

The Saints' first Super Bowl victory and Mardi Gras in less than a week gives Southerners and Northerners an excuse to celebrate the eclectic Creole culture that is so unique to New Orleans. Want to get crazy? Simmer up a steaming pot of seafood gumbo. Keep things basic with canned chicken broth, frozen okra, and two simple shellfish elements — crab and shrimp. Or, if you're feeling more elaborate, peel your own shrimp, saving the shells for a flavorful stock, and throw in the works, from andouille sausage to fresh oysters. Either way, you'll wind up with a gumbo worth getting jazzed up about. For the recipes, read more.

Beginner Seafood Gumbo

Beginner Seafood Gumbo

Easy Recipe for Seafood Gumbo

Ingredients

  1. 1/2 pound sliced bacon, diced
  2. 2 stalks celery, sliced (1 1/2 cups)
  3. 1 medium onion, sliced (1 cup)
  4. 1 green pepper, chopped (1 1/2 cups)
  5. 2 garlic cloves, minced
  6. 2 cups chicken broth
  7. 1 14-ounce can diced tomatoes
  8. 2 tablespoons Worcestershire sauce
  9. 2 teaspoons kosher salt
  10. 1 teaspoon dried thyme leaves
  11. 1 pound large raw shrimp, cleaned
  12. 1 pound fresh or frozen crabmeat
  13. 1 10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces

Directions

  1. Cook the bacon over medium heat in a heavy saucepan until crisp, stirring frequently. Remove with a slotted spoon and drain on a paper towel.
  2. Discard all but 2 tablespoons of the fat, then add the vegetables (except the okra), 4 cups of broth, Worcestershire, salt, and thyme. Cover and simmer over medium heat for 1 hour, stirring occasionally.
  3. Add the okra and cook 10 minutes longer.
  4. Stir in the shellfish and cook 5 minutes more, or until the shrimp curl and turn pink.

Serves 6.

Nutritional information per serving: Calories 273, Carbohydrate 11g, Cholesterol 204mg, Fat 8g, Fiber 2g, Sat Fat 2g, Sodium 1757mg

Expert Seafood Gumbo

Expert Seafood Gumbo

Expert Recipe for Seafood Gumbo

Ingredients

  1. For the stock:
  2. 2-1/2 lb. shrimp, with heads attached
  3. 1 yellow onion, roughly chopped
  4. 1 garlic clove, roughly chopped
  5. 1 celery stalk, roughly chopped
  6. 8 cups water
  7. For the gumbo:
  8. 1/2 cup corn or vegetable oil
  9. 1/2 cup all-purpose flour
  10. 2 yellow onions, cut into 1/2-inch pieces
  11. 2 celery stalks, cut into 1/2-inch pieces
  12. 1 green bell pepper, seeded and cut into 1/2-inch pieces
  13. Salt and freshly ground black pepper, to taste
  14. 3/4 lb. andouille sausage, cut into 1/2-inch rounds
  15. 5 garlic cloves, finely minced
  16. 1/4 tsp. cayenne pepper, plus more, to taste
  17. 1/2 tsp. dried thyme
  18. 3 cups peeled, seeded and diced tomatoes
  19. 1 lb. okra, trimmed and cut into 1/2-inch rounds
  20. 3 bay leaves
  21. 12 oysters, shucked with their liquor (optional)
  22. 1/2 lb. lump crabmeat
  23. 6 green onions, white and green portions, chopped
  24. Steamed white rice for serving

Directions

  1. To make the stock, peel and devein the shrimp and remove the heads; reserve the shells and heads. Place the shrimp in a small bowl and refrigerate until ready to use. Rinse the shells and heads with cold water, drain in a colander and transfer to a large stockpot. Add the onion, garlic, celery and water. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, for 2 hours. Strain the stock through a fine-mesh sieve, discarding the solids. You will need 6 cups stock; add more water, if needed. Return the stock to the pot and keep warm until ready to use.
  2. To make the gumbo, in a large Dutch oven over medium-high heat, warm the oil. Slowly whisk in the flour and cook, whisking constantly, until the roux turns a deep brown, 2 to 3 minutes; do not allow it to burn. Add the onions, celery, bell pepper, salt and black pepper and stir to coat evenly. Cook, stirring constantly, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add the sausage and cook until lightly browned and warmed through, 3 to 4 minutes. Add the garlic, the 1/4 tsp. cayenne and the thyme and cook for 1 minute. Add the tomatoes, okra and bay leaves and stir to combine.
  3. Slowly add the stock, stirring constantly and scraping up the browned bits from the pan bottom. Bring to a boil, then reduce the heat to medium-low, partially cover the pan and simmer for 30 minutes. Skim the stock occasionally to remove any excess oil.
  4. Add the shrimp and oysters and cook until they turn opaque throughout, 2 to 3 minutes. Add the crabmeat and green onions and cook for 2 minutes. Remove the bay leaves and discard. Adjust the seasonings with salt, black pepper and cayenne. Spoon the steamed rice into individual bowls and ladle the gumbo on top.

Serves 8 to 12.

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Gdeeaz Gdeeaz 6 years
I love gumbo. Every time we go to New Orleans to visit my moms family they make huge pots of gumbo with spicy kielbasa, shrimp, crab and tons of other stuff. They even leave the crab legs and stuff in it. So Yummy.
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