Christmas on the River Seafood Gumbo
Bring the warmth and soul of a Southern holiday tradition to your table with "Christmas on the River Seafood Gumbo." Packed with succulent shrimp, sweet lump crabmeat, smoky Andouille sausage, and tender okra, this rich and flavorful gumbo is simmered to perfection in a deeply hued roux. Infused with the bold spices of Cajun seasoning and a hint of heat from hot sauce, every spoonful delivers a comforting blend of flavors. Served over fluffy white rice and garnished with fresh parsley and green onions, this coastal-inspired dish is the perfect centerpiece for festive gatherings or any occasion in need of a little Louisiana magic. Whether it's Christmas or not, this seafood gumbo will transport you to the heart of the bayou with every savory bite!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 1 pound Lump crabmeat
- 1.5 cups Andouille sausage (sliced)
- 2 cups Okra (sliced)
- 1 large Onion (diced)
- 1 large Bell pepper (diced)
- 3 stalks Celery (diced)
- 4 cloves Garlic (minced)
- 0.5 cup All-purpose flour
- 0.5 cup Vegetable oil
- 6 cups Seafood stock
- 2 Bay leaves
- 2 tablespoons Cajun seasoning
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup Fresh parsley (chopped)
- 4 Green onions (sliced)
- 4 cups Cooked white rice
- 1 teaspoon Hot sauce
- 1 teaspoon File powder (optional)
Instructions
Heat vegetable oil in a large heavy-bottomed pot over medium heat.
Gradually whisk in the flour to form a roux. Cook, stirring constantly, until the roux reaches a deep chocolate-brown color (approximately 15-20 minutes). Be careful not to burn the roux.
Add the onion, bell pepper, and celery to the roux. Stir and cook until the vegetables soften (about 5 minutes).
Add the garlic and cook for an additional 1 minute until fragrant.
Slowly whisk in the seafood stock until smooth and well combined.
Add the sliced andouille sausage, bay leaves, Cajun seasoning, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes, stirring occasionally.
Add the okra, shrimp, and crabmeat. Let simmer for an additional 10-12 minutes until the shrimp are pink and fully cooked.
Remove the bay leaves. Taste and adjust seasonings, adding more salt, pepper, or Cajun seasoning, if needed.
Stir in the fresh parsley, green onions, and hot sauce. If desired, sprinkle file powder to slightly thicken the gumbo and enhance the flavor.
Ladle the gumbo over bowls of cooked white rice and serve warm. Optional: Serve with extra hot sauce on the side.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.9 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 232 mg | 18% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1211 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
