Seafood Gumbo

A powerful hearty bowl of SEAFOOD GUMBO is all you’ll need to spice up a cold rainy night. With a thick flavorful stock and a mix of tasty shrimp, crabs, sausages, and a variety of slow-cooked crunchy vegetables, every spoonful is going to be a jazzy delight! Get a cup of perfectly cooked rice and you’re all set for an easy wonderful dinner.

Course Main

Cuisine Southern

Prep Time 35

Cook Time 1 15

Total Time 1 50

Servings - 6

Calories 609kcal

Author Imma

Ingredients

¼ cup canola oil
8 oz smoked sausages
¼ cup unsalted butter
½ cup flour
1 piece medium onion , diced
2 teaspoons garlic , minced
1 piece medium green bell pepper , diced
1 cup celery , chopped
1 pound crab legs
1 tablespoon Creole seasoning
1 tablespoon chicken bullion powder or cubes
½ tablespoon smoked paprika
1 tablespoon thyme
2 pieces bay leaves
6 cups shrimp or chicken stock , substitute with water
1 pound cooked shrimp , peeled and deveined
1 tablespoon gumbo file
2 pieces green onions , chopped
¼ cup parsley
salt , adjust to taste

How to Make Shrimp Stock

1-2 teaspoons butter or oil
1 pound shrimp with shells
remaining scraps of onion, garlic, and celery
1 bay leaf
1 teaspoon thyme
7 cups of water

Instructions

How to Make Shrimp Stock

Add 1-2 teaspoons of butter or oil to a saucepan or skillet.
Then throw in shrimp shells, the remaining scraps of onion, garlic, celery together with aromatics like bay leaf and thyme.
Saute for about 5 -7 minutes, stirring constantly, to prevent any burns. Add about 7 cups of water to it.
Bring to a boil, lower heat, and let it simmer for about 10- 20 minutes.
Remove from heat and strain using a sieve. Set the shrimp stock aside.

Seafood Gumbo

Heat oil in a Dutch oven, over medium heat, then add sausages, brown for about 3-5 minutes, remove and set aside.
Pour in remaining oil, butter, and flour, cook on medium heat, stirring continuously, for about 10-15 minutes or until it turns a rich deep brown color just like chocolate. Do not walk away from the stove during this process. It might burn.
When you have achieved your desired color, add the onion, garlic, green bell pepper, and celery to the pot and cook for about 8- 10 minutes –stirring often.
Then return the sausages back to the pot, followed by crab legs, Creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves, and let it cook for 5 minutes.
Pour in 6 cups of shrimp stock, bring to a boil, and let it simmer for about 20 – 30 minutes. Add the shrimp, and simmer for 5 more minutes.
Stir in the gumbo file powder, green onions, and chopped parsley.
Adjust the thickness of the soup and flavor with broth or water and salt.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition