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Seafood Gumbo

Seafood Gumbo
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Serves 6| Hands-On Time: | Total Time:



  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.
June, 2001

Nutritional Information

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

Quick Tip

You can keep live lobsters and crabs chilled and moist (covered with water-soaked newspaper) in the refrigerator for up to one day.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.