Seafood Gumbo

Photo by John Dolan
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 228 calories
    • Fat 7 g
    • Sat Fat 2 g
    • Cholesterol 101 mg
    • Sodium 2183 mg
    • Protein 23 mg
    • Carbohydrate 20 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 205 mg


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


  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.