seafood gumbo soup recipe

Written ByJenny Smyth Posted on
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The Best seafood gumbo soup recipe

Seafood gumbo soup is a staple in our household, and for good reason. It’s a hearty, comforting dish that’s perfect for a weeknight dinner or a special occasion.

I love how the rich flavors of the seafood, combined with the dark roux and spices, create a depth of flavor that’s simply irresistible. My family devours it in minutes, and I’m always happy to make another batch.

The best part? It’s incredibly easy to make, even on a busy day when I don’t have a lot of time to spare.

I just throw all the ingredients into a big pot and let it simmer away until the flavors have melded together. And let me tell you, it’s a game-changer for mealtime stress.

No one ever complains about what’s for dinner when seafood gumbo is on the menu. Plus, it’s surprisingly healthy, considering how rich and satisfying it tastes.

We’re talking lean protein from the seafood, fiber-rich vegetables like okra and bell peppers, and a healthy dose of omega-3s from the fish oil in the roux. So go ahead, give this recipe a try – your taste buds and your health will thank you!

Seafood Gumbo Soup

4.8 from 1740 votes

A hearty and flavorful seafood gumbo soup featuring shrimp, crab, and okra. This classic Louisiana dish is perfect for a comforting meal.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roux

1/2 cup vegetable oil
1/2 cup all-purpose flour

For the Gumbo

1 large onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups seafood stock
1 lb shrimp, peeled and deveined
1 lb crab meat
1 cup sliced okra
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
2 tbsp chopped fresh parsley
2 tbsp chopped green onions

For the Serving

cooked rice
hot sauce

👨‍🍳Directions

1In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat.
2Add the flour and stir continuously to form a roux.
3Cook until the roux turns a dark brown color, about 10-15 minutes.
4Be careful not to burn it.
5Add the chopped onion, bell pepper, and celery to the roux and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
6Add the minced garlic and cook for an additional 1 minute until fragrant.
7Stir in the diced tomatoes, seafood stock, bay leaves, thyme, oregano, paprika, salt, black pepper, and cayenne pepper.
8Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
9Add the shrimp, crab meat, and sliced okra to the pot.
10Stir gently to combine.
11Cook for 5-7 minutes, until the shrimp turn pink and are cooked through.
12Remove the bay leaves and discard.
13Stir in the chopped parsley and green onions.
14Taste and adjust the seasoning if needed.
15Serve the seafood gumbo soup hot over cooked rice, with hot sauce on the side for added heat if desired.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 150mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: To make the roux, stir continuously to prevent burning. Adjust the cayenne pepper to taste for more or less heat. Serve with hot sauce on the side for added heat.

This seafood gumbo soup recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need something hearty and comforting for yourself.

One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it over rice or noodles as a main course or add some crusty bread on the side for dipping into the flavorful broth.

❓ Frequently Asked Questions About Seafood Gumbo Soup

Q: What kind of seafood is best for this recipe?

A: For this recipe, you can use any combination of seafood you like best. Some popular options include shrimp, crab, scallops, lobster, mussels, clams, and oysters. You can also use pre-cooked seafood if you prefer.

Q: Can I make this recipe in advance?

A: Yes, you can make the roux and store it in an airtight container for up to 3 days before using it in the recipe. You can also prepare all the ingredients except for the seafood and store them in separate containers for up to 24 hours before assembling the dish.

Q: How do I thicken this soup?

A: If you find that your soup is too thin after cooking it for 30 minutes or more, you can try adding some cornstarch or flour to thicken it up. Mix the starch or flour with some cold water first to avoid lumps.

Q: Can I substitute some of the ingredients?

A: While we recommend using fresh ingredients whenever possible, you can substitute some of them with frozen or canned options if necessary. For example, if you don’t have fresh okra on hand, feel free to use frozen or canned instead.

Q: How long does this recipe take to cook?

A: This recipe should take around 45-60 minutes to cook through completely. However, this time may vary depending on how quickly your seafood cooks through.

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