Dairy-Free Seafood Gumbo
Dive into the rich, bold flavors of this Dairy-Free Seafood Gumbo, a modern twist on the classic Southern comfort dish. Perfect for those seeking a hearty meal without dairy, this gumbo features a silky, dark roux made with olive oil and flour, creating the base for a mouthwatering medley of tender shrimp, succulent crabmeat, and flaky white fish. Slow-simmered with aromatic vegetables like onion, bell pepper, celery, and garlic, plus Cajun seasoning and thyme, the dish delivers an irresistible depth of flavor. Okra and diced tomatoes add texture and balance, while a bed of fluffy white rice completes this satisfying, gluten-free meal. Whether you're feeding a crowd or indulging in weeknight comfort food, this savory seafood gumbo is guaranteed to impress.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 cup All-purpose flour
- 1 large Onion, chopped
- 1 medium Green bell pepper, chopped
- 2 stalks Celery stalks, chopped
- 4 cloves Garlic, minced
- 2 cups Okra, sliced
- 1 can (14.5 oz) Canned diced tomatoes
- 4 cups Vegetable broth
- 2 leaves Bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon Thyme, dried
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 pound Shrimp, peeled and deveined
- 1 cup Crabmeat
- 0.5 pound White fish fillets, cut into chunks
- 2 tablespoons Fresh parsley, chopped
- 4 cups Cooked white rice, for serving
Instructions
Start by making the roux. Heat the olive oil in a large heavy pot over medium heat. Add the flour and continuously stir for about 15-20 minutes until the roux turns a rich, dark brown. Be careful not to let it burn.
Add the chopped onion, bell pepper, and celery to the roux and cook for about 5 minutes until they are soft and the onions are translucent.
Stir in the minced garlic and sliced okra, cooking for another 3 minutes.
Add the diced tomatoes with their juices, vegetable broth, bay leaves, Cajun seasoning, dried thyme, sea salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 45 minutes, stirring occasionally.
Add the shrimp, crabmeat, and chunks of white fish to the pot. Continue to simmer for an additional 15-20 minutes, or until the seafood is cooked through and tender. Remove the bay leaves.
Taste the gumbo and adjust the seasoning with additional salt or black pepper if needed.
Serve the gumbo hot over a bed of cooked white rice, garnish with chopped fresh parsley.
Nutrition Facts
Calories |
3394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 1079 mg | 360% | |
| Sodium | 9639 mg | 419% | |
| Total Carbohydrate | 465.2 g | 169% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 43.6 g | ||
| Protein | 248.9 g | 498% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1184 mg | 91% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 7157 mg | 152% | |
*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.
