Soy-Free Seafood Gumbo
Dive into a bowl of comforting, flavor-packed Soy-Free Seafood Gumbo, a hearty twist on the classic Southern favorite. This recipe is bursting with rich Cajun spices, tender shrimp, succulent lump crab meat, and smoky sausage, all simmered in a velvety, soy-free roux made from olive oil and flour. Loaded with fresh vegetables like diced onions, bell peppers, celery, and sliced okra, this gumbo offers a perfect balance of bold flavors and textures. Slow-simmered in seafood stock and spiced with bay leaves and Cajun seasoning, this dish achieves its signature depth of flavor without using soy-based ingredients. Served over fluffy white rice and garnished with fresh parsley and green onions, this savory gumbo is perfect for gatherings or cozy family dinners. Whether you're avoiding soy or just looking for a delicious seafood gumbo alternative, this recipe is sure to impress your taste buds!
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Recipe Information
Ingredients
- 1 cup olive oil
- 1 cup all-purpose flour
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups okras, sliced
- 14.5 oz canned diced tomatoes
- 6 cups seafood stock
- 2 bay leaves
- 2 tbsp cajun seasoning
- 1 lb shrimp, peeled and deveined
- 1 lb lump crab meat
- 1 lb smoked sausage, sliced into rounds
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh parsley, chopped
- 4 green onions, thinly sliced
- 4 cups cooked white rice
Instructions
In a large, heavy-bottomed pot, heat the olive oil over medium heat.
Gradually add the flour, stirring constantly to make a roux. Continue stirring until the roux turns a deep brown color, about 20 minutes.
Add the diced onion, bell pepper, and celery to the roux. Cook for 10 minutes, stirring occasionally, until the vegetables are tender.
Stir in the minced garlic and sliced okra, cooking for an additional 5 minutes.
Add the canned diced tomatoes, seafood stock, bay leaves, and cajun seasoning to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
Add the shrimp, crab meat, and sliced sausage to the pot, stirring to combine.
Season the gumbo with salt and black pepper. Continue to simmer for another 15 minutes until the seafood is cooked through.
Remove from heat and discard the bay leaves.
Stir in the chopped parsley and sliced green onions.
Serve the gumbo hot over cooked white rice.
Nutrition Facts
Calories |
6087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 372.6 g | 478% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1401 mg | 467% | |
| Sodium | 17980 mg | 782% | |
| Total Carbohydrate | 385.5 g | 140% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 41.7 g | ||
| Protein | 299.1 g | 598% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1579 mg | 121% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 8297 mg | 177% | |
*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.
