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Seafood Gumbo*

Serves 12

2-1/3 C sliced okra
2 C chopped onion
2 C diced green bell pepper
2 C diced celery
1/4 C + 2 T all-purpose flour, browned
1/2 C water
2 large cloves garlic, crushed
1/4 C chopped fresh parsley
2 T lemon juice
1/2 tsp dried whole oregano
1/2 tsp poultry seasoning
1/2 tsp dried whole thyme
1/4 tsp ground red pepper
1/8 tsp ground cumin
1/8 tsp liquid smoke
2 C low-sodium chicken broth
1 can (14-1/2 oz) no-salt-added whole tomatoes, undrained and chopped
8 oz bottled low-sodium clam juice
1 bay leaf
1 Ib small fresh shrimp, peeled and deveined
12 oz fresh Standard oysters, drained (reserve liquid)
3/4 1b fresh lump crabmeat, drained
5-1/2 C hot cooked brown rice, prepared without salt or fat

Add water to reserved oyster liquid to equal 3/4 cup. Set aside. Sauté okra, onion, bell pepper, and celery until tender, stirring frequently. Stir in browned flour. Add reserved oyster liquid and all remaining ingredients except seafood and rice. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 1 hour.

Stir in shrimp, oysters, and crabmeat. Simmer, covered, until shrimp are done and edges of oysters begin to curl. Discard bay leaf. Serve over rice.

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