Seafood Gumbo

Name: Seafood Gumbo
Total time: 50 min
Yield: Serves 6
Ingredients: ¼ 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); ½ 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; ¼ teaspoon pepper; 1 tablespoon dried thyme; 1 bay leaf; ½ teaspoon dried oregano; ½ teaspoon dried basil; 1 teaspoon Creole (or Old Bay) seasoning; 1 teaspoon Worcestershire sauce; 4 scallions, finely chopped (1/2 cup); ½ pound shrimp (peeled and deveined), cut into thirds; ½ pound crabmeat; ¼ cup chopped fresh parsley

61 Ratings
1 Review

By Real Simple

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Credit: John Dolan

Recipe Summary test

hands-on:

15 mins

total:

50 mins

Yield:

Serves 6

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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.

Chef's Notes

Nutrition Facts

Per Serving:

calcium 205mg; 228 calories; carbohydrates 20g; cholesterol 101mg; fat 7g; fiber 6g; iron 5mg; protein 23mg; saturated fat 2g; sodium 2183mg.

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Douglas Lee

06/26/2010

I tried this recipe last night and it was absolutely wonderful. Rich, thick, flavorful, colorful, very tasty. My guests said they were full but had seconds out of gluttony because it tasted so good. The best part was it was so easy to make because you don't have to make a roux with this one. I can just see the purists about to faint after reading that but please believe me when I say that it was perfect! Much better than most of the disappointing gumbo I have eaten in restaurants that supposedly know what they are doing and I am sure started out with a roux. It does take a lot of ingredients but they all contribute to an exceptional finished product. I used a locally made hot Italian sausage in mine and it was heavy on the fennel. It added just the right amount of heat to the dish also. Next time I make this recipe I am going to try substituting bay scallops for the crabmeat and toss in a handful of mussels too just for fun.

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Seafood Gumbo

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (1)

All Reviews for Seafood Gumbo

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Seafood Gumbo

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (1)

All Reviews for Seafood Gumbo