Tomato Seafood Gumbo Recipe




 Vegetable oil3⁄4 Cup (12 tbs)
 All purpose flour1 Cup (16 tbs)
 Onions2 Large
 Celery stalks4
 Canned whole tomatoes16 Ounce
 Garlic4 Clove (20 gm)
 Chopped parsley1⁄2 Cup (8 tbs)
 Dried thyme1 Teaspoon
 Red pepper1 Teaspoon
 Bay leaf1
 Canned chicken broth58 Ounce
 Medium shrimp2 Pound
 Fresh crabmeat1 Pound
 Fresh oysters3 Dozen
 Crab claws1 Pound
 Salt1 1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Hot cooked rice1 Cup (16 tbs)
 Chopped parsley1 Teaspoon
 Chopped green onion1 Teaspoon
 Gumbo file1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 1177 Calories from Fat 410

% Daily Value*

Total Fat 47 g72.2%

Saturated Fat 7.3 g36.3%

Trans Fat 0 g

Cholesterol 623 mg

Sodium 2385.5 mg99.4%

Total Carbohydrates 75 g24.9%

Dietary Fiber 5.9 g23.6%

Sugars 8.2 g

Protein 113 g227%

Vitamin A 48% Vitamin C 125.3%

Calcium 43.7% Iron 160.7%

*Based on a 2000 Calorie diet


Heat oil in a large Dutch oven.
Add flour, and cook over medium heat 10 to 15 minutes, stirring constantly, until roux is the color of a copper penny.
Stir in onions and celery; cook 10 minutes, stirring occasionally.
Add next 6 ingredients and cook 10 minutes, stirring occasionally.
Stir in chicken broth; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Add shrimp and 1 pound crabmeat; cover and simmer 15 minutes.
Add oysters and crab claws, if desired; cover and simmer 15 minutes.
Stir in salt and pepper.
Remove bay leaf.
Serve gumbo over hot cooked rice.
Garnish each serving with chopped parsley, green onions, and 1/4 teaspoon gumbo file.