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Randy’s Seafood Gumbo

Prep time: 60mins | Difficulty: medium | Serves: 10

Here is a favorite gumbo recipe from a Louisiana native. Randy likes to make a large pot and freeze leftovers for a busy day.

Tags:

View All dinner hearty meal

Nutritional information per serving (1/10 of recipe)

Fat

1g 

Saturated

0g 

Carbohydrate

40g 

Protein

N/a 

Calories

262kcals 

Ingredients

  • 3 cups (450g) each chopped onions (Vidalia or other) and chopped celery
  • 6 cloves garlic, minced or 3 tsp minced garlic
  • 1 cup (130g) Instant Roux Mix
  • 8 cups (1.8L) water
  • 4-8 oz. (133-226g) tomato sauce (if desired)
  • 12 oz. (340g) package frozen chopped okra (about 3 cups)
  • 1 tsp Creole Seasoning
  • 1 lb. (16oz) peeled shrimp (may use frozen, cooked, tail off)
  • 1 lb. (16oz) crabmeat (may use canned, pasteurized lump, special or claw meat)
  • 1 tsp. gumbo file seasoning (if desired but recommended by Randy)
  • 2 green onions/spring onions, minced
  • 2 tbsp. chopped fresh Italian parsley
  • Louisiana Hot Sauce (Crystal brand) or Tabasco (to taste)
  • 5 cups (1250g) cooked rice

Method

  1. In a large stockpot, prepared with nonstick cooking spray, sauté garlic, onions and celery until onions are translucent.
  2. In a separate pot, whisk together 1 cup (130g) of the dry roux mix with 2 cups (450ml) of cool water and cook over low/medium heat.
  3. As it begins to thicken, add the roux mixture to the stockpot, along with 6 cups (1.35L) of water.
  4. Add tomato sauce, creole seasoning and okra and cook over low heat, stirring often.
  5. Add shrimp and crab meat and continue cooking on low for 15 more minutes.
  6. Add parsley, green onion/spring onion and file seasoning and simmer for 30 minutes before serving. Serve over rice, adding Tabasco per individual taste.
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