In the heart of Louisiana, gumbo is more than a dish; it’s a vibrant celebration of culture and togetherness. This Creole Seafood Gumbo recipe delivers a comforting bowl brimming with succulent shrimp, tender fish, and bold spices that transport you straight to New Orleans.
The key to a perfect gumbo is the roux—deeply caramelized and nutty, it forms the backbone of a flavor explosion that warms your soul.
I’ll always remember my first taste of gumbo at a family gathering, where laughter filled the air around a bubbling pot. The enticing aromas of spices and seafood mingled, inviting everyone to dig in.
This dish is popular for good reason: it’s not only delicious but also a hearty meal perfect for sharing. Each spoonful serves as a reminder of culinary history, and with seafood’s heart health benefits, this recipe is a tasty way to enjoy nutritious ingredients while creating cherished memories.
Why I Love This Recipe (And You Will Too)
- Quick and Easy: With just a few simple steps, this gumbo can be whipped up in no time. You’ll impress your friends without spending all day in the kitchen!
- Family Tradition: Making gumbo has become a cherished family tradition for me. It’s a way to bring everyone together, and I think you’ll find the same joy in sharing it with your loved ones.
- Versatile Ingredients: I love experimenting with different seafood based on what’s fresh. You can easily swap in your favorites, making it a truly personal dish that fits your taste.
- Hearty and Healthy: This recipe provides a comforting meal that’s still packed with nutrition. You’ll feel satisfied without the heaviness of some traditional dishes.
Creole Seafood Gumbo Recipe
Equipment
- Large Stock Pot
- Sauce pan
- Blender
- Knife
- Cutting Board
Ingredients
- 12 qty Live blue crabs
- 16 ounces Jumbo lump crab meat
- 2 lbs Fresh jumbo shrimp with heads on
- 2 28 oz. cans Peeled plum tomatoes San Marzano variety
- 4 cups Chicken broth
- 1 qty Onion finely chopped
- 1 cup Vegetable oil
- 1 cup Bisquick
- 2 8 oz. bags Okra
- 2 qty Bay leaves
- 1-2 tablespoon Cajun seasoning
- 1 teaspoon Cayenne
- 1 cup Water
- 1 teaspoon Salt
- 1 tsp Ground black pepper
Instructions
- Dice the onion, peel the shrimp (reserving the shells), and refrigerate the shrimp until needed.
- Make shrimp stock by sautéing shrimp shells with bay leaves in olive oil for 3-4 minutes; add chicken broth and simmer on low.
- Boil live crabs for 3-5 minutes, then cool and clean them, reserving large claws and cleaned crab pieces.
- Blend one can of tomatoes and set it aside with the strained shrimp stock.
- In a large pot, prepare a dark roux with Bisquick and oil, stirring until it reaches a chocolate color; add diced onion once it darkens.
- Pour in the seafood broth, blended tomatoes, sliced okra, crabs, and hand-squeezed tomatoes. Season and simmer for 20-30 minutes.
- Add shrimp and lump crab meat in the last 5-10 minutes, cooking until the shrimp turn pink. Serve warm with rice and garnish with fresh parsley.
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