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Tomato Seafood Gumbo

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  Vegetable oil 3⁄4 Cup (12 tbs)
  All purpose flour 1 Cup (16 tbs)
  Onions 2 Large
  Celery stalks 4
  Canned whole tomatoes 16 Ounce
  Garlic 4 Clove (20 gm)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Dried thyme 1 Teaspoon
  Red pepper 1 Teaspoon
  Bay leaf 1
  Canned chicken broth 58 Ounce
  Medium shrimp 2 Pound
  Fresh crabmeat 1 Pound
  Fresh oysters 3 Dozen
  Crab claws 1 Pound
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Hot cooked rice 1 Cup (16 tbs)
  Chopped parsley 1 Teaspoon
  Chopped green onion 1 Teaspoon
  Gumbo file 1⁄4 Teaspoon

Heat oil in a large Dutch oven.
Add flour, and cook over medium heat 10 to 15 minutes, stirring constantly, until roux is the color of a copper penny.
Stir in onions and celery; cook 10 minutes, stirring occasionally.
Add next 6 ingredients and cook 10 minutes, stirring occasionally.
Stir in chicken broth; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Add shrimp and 1 pound crabmeat; cover and simmer 15 minutes.
Add oysters and crab claws, if desired; cover and simmer 15 minutes.
Stir in salt and pepper.
Remove bay leaf.
Serve gumbo over hot cooked rice.
Garnish each serving with chopped parsley, green onions, and 1/4 teaspoon gumbo file.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 1177 Calories from Fat 410

% Daily Value*

Total Fat 47 g72.2%

Saturated Fat 7.3 g36.3%

Trans Fat 0 g

Cholesterol 623 mg207.7%

Sodium 2385.5 mg99.4%

Total Carbohydrates 75 g24.9%

Dietary Fiber 5.9 g23.6%

Sugars 8.2 g

Protein 113 g227%

Vitamin A 48% Vitamin C 125.3%

Calcium 43.7% Iron 160.7%

*Based on a 2000 Calorie diet

Tomato Seafood Gumbo Recipe