Oyster and Shrimp Gumbo
Dive into the bold and comforting flavors of the South with this Oyster and Shrimp Gumbo—a soul-warming dish brimming with fresh seafood, smoky andouille sausage, and vibrant Cajun spices. This classic Louisiana recipe begins with a rich, chocolate-colored roux, carefully cooked to perfection, and layered with the "holy trinity" of onion, celery, and bell pepper for an authentic depth of flavor. Tender shrimp, briny oysters, and slices of okra add a delightful texture, while Cajun seasoning, smoked paprika, and a hint of heat create a beautifully spiced broth. Simmered with chicken stock, tomatoes, and aromatics, this gumbo is ladled over fluffy white rice, making every bite a savory, satisfying experience. Perfect for gatherings or a hearty family dinner, this gumbo is an irresistible way to bring the taste of New Orleans straight to your table.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large onion, diced
- 2 celery stalks, diced
- 1 medium bell pepper, diced
- 4 cloves garlic, minced
- 6 cups chicken stock
- 1 14-ounce can canned diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 tablespoon Cajun seasoning
- 1 pint fresh oysters, shucked (reserve the liquid)
- 1 pound raw shrimp, peeled and deveined
- 12 ounces andouille sausage, sliced
- 2 cups okra, sliced
- 0.25 cup fresh parsley, chopped
- 2 green onions, sliced
- 4 cups cooked white rice
- to taste salt
- to taste black pepper
- to taste hot sauce (optional)
Instructions
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in the flour to make a roux.
Cook the roux, stirring constantly, until it reaches a deep brown color, similar to milk chocolate. This will take about 20-25 minutes. Be careful not to burn it.
Add the diced onion, celery, bell pepper, and garlic to the roux. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Gradually stir in the chicken stock, ensuring no lumps form. Bring the mixture to a simmer.
Add the diced tomatoes, bay leaves, thyme, smoked paprika, and Cajun seasoning. Stir to combine and allow the gumbo to simmer for 30 minutes.
Stir in the andouille sausage and okra, and continue cooking for another 15 minutes.
Add the reserved oyster liquid, oysters, and shrimp to the pot. Simmer gently for about 5 minutes, or until the shrimp turn pink and opaque.
Taste the gumbo and season with salt, black pepper, and hot sauce, if desired.
Remove the bay leaves and stir in the chopped parsley and green onions.
Serve the gumbo over cooked white rice in individual bowls. Garnish with additional parsley or green onions if desired.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 1515 mg | 66% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.5 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 270 mg | 21% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1151 mg | 24% | |
*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.
