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    Home ยป Recipes ยป Special Diet ยป Dairy Free

    Seafood Gumbo

    Published: Feb 18, 2015 ยท Updated: Jan 20, 2020 ยท Post may contain affiliate links

    Jump to Recipe Print Recipe

    Gumbo is a comforting bowl of goodness full of seafood and veggies.

    Seafood Gumbo from Living Well Kitchen @memeinge

    Mardi Gras is over and I'm back from Disney World, so I need something to cure the post-trip blues plus warm me up with this cold weather. That something is gumbo. Seafood gumbo specifically since it's Ash Wednesday, and I won't be eating meat today.

    Good gumbo is one of my favorite things on a menu but only when it's good gumbo. Bad gumbo is such a crime. Let's not eat bad gumbo.

    Gumbo is a comforting bowl of goodness full of seafood and veggies. from Living Well Kitchen @memeinge

    Gumbo can seem like a daunting dish to make, but it doesn't have to be. Yes, it is a long process but every step is worth it, and it's not necessarily very hard. You just need to make it on a day where you have a few hours to be in and out of your kitchen.

    To start, you make a seafood stock by boiling shrimp shells, crabs, and vegetables for a few hours. I like to chop all my veggies for the gumbo and throw in all the veggie scraps -- like garlic & onion skins, celery leaves, etc. This is not an intensive process. You'll just let it boil for a few hours.

    Then you will heat your large soup pot or dutch oven over medium and make the roux. Stir in the flour and stir constantly for 5-15 minutes {or use this instant roux}. Do not walk away! Your flour will burn and it's upsetting and you'll have to start over.

    Then add in the oil and cook another 2 minutes. Add in all your veggies and stir everything together. After those have softened, you'll add the garlic and then slowly stir in your stock, tomatoes, okra, and spices.

    This simmers for about an hour or two. It should thicken and turn into wonderfulness.

    [clickToTweet tweet="Gumbo is a comforting bowl of goodness full of seafood and veggies. #VeggiesAllYear" quote="Gumbo is a comforting bowl of goodness full of seafood and veggies. #VeggiesAllYear"]

    Seafood Gumbo from @memeinge is a comforting, healthy bowl of goodness full of seafood and veggies. This delicious soup recipe can easily be made gluten free and freezes well

    About 30 minutes before serving, you'll stir in your peeled shrimp {and reserved gumbo crabs if using} and let them cook about 30 minutes. At this time, you can cook your rice {I use my perfect rice recipe that is life changing} or serve over cauliflower rice.

    If you aren't interested in making your own stock, just use 8 cups seafood stock. You can leave out the gumbo crabs if you can't find any, but I just love the extra flavor it gives. Also, if you buy peeled shrimp, you'll use about 1.5 pounds of peeled shrimp.

    You can use lots of different types of flour. I have successfully used white whole wheat flour, whole wheat pastry flour, and brown rice flour. This batch was used with rice flour, and I thought it turned out great.

    Seafood Gumbo from Living Well Kitchen @memeinge

    This makes a big batch, and gumbo gets better the longer it sits.

    Day old gumbo is so fantastic, it'll cure any post-trip or post-Mardi Gras blues.

    Seafood Gumbo from Living Well Kitchen @memeinge

    Seafood Gumbo

    Gumbo is a comforting bowl of goodness full of seafood and veggies
    5 from 1 vote
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 3 hours 45 minutes
    Total Time: 4 hours
    Servings: 8
    Author: Meme

    Ingredients

    • 12 cups water
    • 2 pounds unpeeled shrimp
    • 6 gumbo crabs
    • 1 carrot roughly chopped
    • 2 tablespoon flour
    • 1 tablespoon oil
    • 6 stalks celery diced {1 ยฝ cups}
    • 2 large onions diced {3 cups}
    • 2 bell peppers diced {2 cups}
    • 4 cloves garlic minced
    • 8 cups seafood stock
    • 15 ounce can no salt added diced tomatoes
    • 16 ounce bag frozen chopped okra
    • 3 bay leaves
    • 1 teaspoon thyme
    • ยฝ teaspoon salt
    • ยฝ teaspoon paprika
    • ยฝ teaspoon cayenne pepper
    • ยผ teaspoon ground black pepper
    • 1 tablespoon Worcestershire sauce
    • ยผ cup chopped fresh parsley

    Instructions

    Make the stock

    • Fill a large stock pot with 12 cups water. Peel the shrimp and add the shrimp shells to the water. Add the gumbo crabs, carrots, and leftover vegetable scraps {from the onion, bell peppers, celery, and garlic} to the pot. Bring to a boil, reduce heat to a simmer, and simmer for 2 hours. Strain and reserve stock {you'll need 8 cups}.

    Make the gumbo

    • Heat a large soup pot or dutch oven over medium heat. Stir in the flour and stir constantly for 5-15 minutes, until it is golden brown in color.
    • Add in the oil and cook, stirring constantly, for another 2 minutes. Add in celery, onions, and bell peppers, and stir everything together. Sauté for 10 minutes.
    • Stir in the garlic and then add in tomatoes, okra, bay leaves, thyme, salt, paprika, cayenne pepper, black pepper, and Worcestershire sauce. Slowly stir in stock and bring to a boil. Reduce heat to a simmer and simmer for an hour, stirring occasionally.
    • Stir in your peeled shrimp {and reserved gumbo crabs if using} and parsley, and cook 30 minutes. At this time, you can cook your rice if using.

    Notes

    *You can use lots of different types of flour. I have successfully used white whole wheat, whole wheat pastry, and brown rice flour. This batch was used with rice flour, and I thought it turned out great
    *If you aren't interested in making your own stock, skip the first step and just use 8 cups seafood stock in the gumbo.
    *You can leave out the gumbo crabs if you can't find any, but I just love the extra flavor it gives.
    *If you buy already peeled shrimp, you'll use about 1.5 pounds of peeled shrimp.
    *Gumbo freezes really well!
    *This is based off The Plantation Cookbook from The Junior League of New Orleans.
    *Makes 16 cups.
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Seafood Gumbo
    Serving Size
     
    2 cups
    Amount per Serving
    Calories
    211
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Cholesterol
     
    214
    mg
    71
    %
    Potassium
     
    800
    mg
    23
    %
    Carbohydrates
     
    16
    g
    5
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    25
    g
    50
    %
    Vitamin A
     
    3095
    IU
    62
    %
    Vitamin C
     
    67
    mg
    81
    %
    Calcium
     
    304
    mg
    30
    %
    Iron
     
    3.9
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

    Meme

    Pin for later:

    Seafood Gumbo from @memeinge is a comforting, healthy bowl of goodness full of seafood and veggies. This delicious soup recipe can easily be made gluten free and freezes well

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    Comments

    1. Deanna Segrave-Daly says

      February 19, 2015 at 7:20 pm

      ooh boy - can't wait to make this one! pinning NOW.

      Reply
      • Meme says

        February 20, 2015 at 6:50 pm

        Thanks for sharing! It's DELISH! ๐Ÿ™‚

        Reply
    2. Lauren @ Eating with a Purpose says

      February 19, 2015 at 9:03 pm

      Another NOLA recipe of yours I'm going to have to try!

      Reply
      • Meme says

        February 20, 2015 at 6:59 pm

        Yes you absolutely must try it, Lauren!!!

        Reply
    3. Karina says

      February 11, 2016 at 12:46 pm

      5 stars
      Made this last night for my boyfriend and I! We were both very impressed!! 5 stars for sure! I split the recipe in half, used veggie bouillon instead of making my own broth and left out the crabs. Will definitely be making again and recommending to others ๐Ÿ˜€

      Reply
      • Meme says

        February 18, 2016 at 9:52 am

        YOU MADE MY DAY! So glad y'all liked it ๐Ÿ™‚ xxxo

        Reply
    4. Laura says

      October 06, 2019 at 2:39 pm

      Question. The first instruction says to stir the flour 5-15 mins until it is brown. You do not add butter as in a traditional rioux? The flour alone turns brown?

      Reply
      • Meme says

        October 07, 2019 at 4:37 am

        Yes! You are correct in that you do not add butter (like a traditional roux). You will basically be cooking the flour in a dry pot by stirring constantly. It will darken like it does if you have butter or oil in the pot. Once it is cooked (and is a dark golden brown), you'll add the oil and continue on with the recipe.

        Reply

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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