Seafood Gumbo

Seafood Gumbo
John Dolan
Serves 6
preparation
15
minutes
cooking
50
minutes

Ingredients

1/4
pound
Italian sweet or spicy sausage, sliced
1
tablespoon
olive oil
1
small onion, chopped (1/2 cup)
1
medium stalk celery, chopped (1/2 cup)
1/2
green bell pepper, cored, seeded, and chopped (1/2 cup)
3
14 1/2-ounce cans chicken broth
1
28-ounce can crushed tomatoes
1
11-ounce bag frozen okra
2
tablespoons
all-purpose flour
1
tablespoon
salt
1/4
teaspoon
pepper
1
tablespoon
dried thyme
1
bay leaf
1/2
teaspoon
dried oregano
1/2
teaspoon
dried basil
1
teaspoon
Creole (or Old Bay) seasoning
1
teaspoon
Worcestershire sauce
4
scallions, finely chopped (1/2 cup)
1/2
pound
shrimp (peeled and deveined), cut into thirds
1/2
pound
crabmeat
1/4
cup
chopped fresh parsley

Directions

  1. Place the sausage in a saucepan and fill with water to cover. Bring to a boil and cook for 3 to 4 minutes. Drain and set aside.
  2. In a large pot over medium-high heat, heat the oil. Add the onion, celery, and green pepper and cook until softened (but not browned), about 5 minutes, stirring occasionally. Add the chicken broth, tomatoes, okra, and reserved sausage, cover, and bring to a boil. Continue cooking, covered, over high heat for 5 minutes.
  3. In a small bowl, whisk together the flour and 1/2 cup of water. Stir the flour mixture, salt, spices, and Worcestershire sauce into the pot, cover, and cook over high heat for another 10 minutes.
  4. Add the scallions, shrimp, and crabmeat, reduce heat to medium, and cook for 5 minutes. Remove the bay leaf, stir in the parsley, and remove from heat. Cover and let sit for 5 minutes. Serve over rice.
    Adapted from Lucy Buffett's Crazy Sista Seafood Gumbo recipe.

 


 

 

May 2001

Nutritional Information

  • Per Serving
  • Calories 228
  • Calcium 205 mg
  • Carbohydrate 20 g
  • Cholesterol 101 mg
  • Fat 7 g
  • Fiber 6 g
  • Iron 5 mg
  • Protein 23 mg
  • Sat Fat 2 g
  • Sodium 2183 mg
What does this mean? See Nutrition 101.