Seafood Gumbo Recipe

Seafood Gumbo picture


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Butter/Margarine4 Tablespoon (1/2 Stick)
 Flour3 Tablespoon
 Onions2 Large, chopped
 Onions2 Large, chopped to make 2 cups
 Garlic1 Clove (5 gm), minced
 Canned tomatoes1 3⁄4 Pound (1 Can)
 Condensed chicken broth1 Can (10 oz)
 Water2 Cup (32 tbs)
 Salt1 Teaspoon
 Worcestershire sauce1 Tablespoon
 Pepper red1⁄4 Teaspoon (3 Packages)
 Liquid red pepper seasoning1⁄4 Teaspoon
 Crab meat/Two cans, 7 1/2 ounces each crab meat1 Pound
 Oysters/Three cans, about 7 ounces each) oysters1 Pint
 File powder2 Tablespoon
 Boiled rice1 Cup (16 tbs) (For Frying)
 Creole boiled rice1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 508 Calories from Fat 151

% Daily Value*

Total Fat 17 g26.2%

Saturated Fat 8.7 g43.6%

Trans Fat 0 g

Cholesterol 95.8 mg

Sodium 1321.3 mg55.1%

Total Carbohydrates 53 g17.7%

Dietary Fiber 5.6 g22.5%

Sugars 7.8 g

Protein 36 g73%

Vitamin A 26.2% Vitamin C 50.4%

Calcium 8.8% Iron 49.8%

*Based on a 2000 Calorie diet


1 In a heavy kettle, make a roux (the flavor base for many Creole dishes) by melting butter or margarine; stir in flour. Cook, stirring constantly, over low heat, until flour turns a rich brown, about 15 minutes.
2 Stir in onion and garlic. Cook, stirring often until soft, about 10 minutes. Add tomatoes, chicken broth, water, salt, Worcestershire sauce, and pepper seasoning. Cover the kettle.
3 Simmer for 15 minutes to develop the flavors. Add crab meat and oysters with their liquor. Continue cooking, just until oysters are curled, about 5 minutes.
4 Sprinkle fill powder into gumbo and stir in to the thicken broth.

5 Serve hot.
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