New Iberia Seafood Gumbo Recipe


Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main IngredientInterest Group


For seafood stock
 Small shrimp1 Pound, unpeeled
 Water2 Quart
 Onion1 , quartered
 Garlic1 Clove (5 gm), halved
 Stalk celery1
 Bay leaf1
 Black peppercorns1⁄2 Teaspoon
 Dried thyme1⁄2 Teaspoon
For gumbo
 Olive oil1 Tablespoon
 Chopped onion1 Cup (16 tbs)
 Chopped celery1 Cup (16 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Chopped sweet red pepper1⁄2 Cup (8 tbs)
 Garlic2 Clove (10 gm), minced
 File powder1 Tablespoon
 Cajun seasoning2 Teaspoon
 Canned no salt added tomatoes14 1⁄2 Ounce, chopped (With Juice, 1 Can)
 Frozen okra1 Cup (16 tbs)
 Fat kielbasa4 Ounce, diced
 Grain white rice2⁄3 Cup (10.67 tbs)
 Crabmeat6 Ounce
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 336 Calories from Fat 68

% Daily Value*

Total Fat 8 g12.1%

Saturated Fat 1.9 g9.6%

Trans Fat 0 g

Cholesterol 156 mg

Sodium 663.2 mg27.6%

Total Carbohydrates 38 g12.8%

Dietary Fiber 4.7 g18.7%

Sugars 6.6 g

Protein 27 g54.1%

Vitamin A 17.8% Vitamin C 78.7%

Calcium 13.2% Iron 19.9%

*Based on a 2000 Calorie diet


To make the stock: Peel the shrimp and place the shells in a large saucepan.
Devein the shrimp and refrigerate until needed.
To the saucepan, add the water, onions, garlic, celery, bay leaf, peppercorns, and thyme.
Bring to a boil over high heat.
Reduce the heat to medium-low and gently simmer for 1 hour, skimming off any accumulated foam.
If necessary, add more water to keep about 5 cups liquid in the saucepan at all times.
Strain the stock and measure out 5 cups (reserve any excess for another use).
To make the gumbo: Warm the oil in a Dutch oven over medium-high heat.
Add the onions, celery, green peppers, and red peppers.
Cook, stirring often, for 5 minutes.
Reduce the heat to medium and add the garlic, file powder, and Cajun seasoning; cook, stirring constantly, for 5 minutes.
Stir in the tomatoes (with juice), okra, and kielbasa; cook for 5 minutes.
Add the stock and bring to a boil over high heat.
Reduce the heat to medium-low and simmer for 45 to 50 minutes.
Meanwhile, cook the rice according to the package directions.
Stir the shrimp, crabmeat, and salt into the gumbo.
Cover and remove from the heat.
Let stand for 5 minutes, or until the shrimp are opaque and cooked through.
Remove and discard the bay leaf.