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Easy Seafood Gumbo

Easy seafood gumbo

This easy seafood gumbo is a classic throughout the south. Here, red snapper is combined with shrimp for a Gulf coast favorite. Adding in layers of other fish, meats, or poultry is simple to do, too.

easy seafood gumbo

One key step in a classic gumbo is beginning with the roux. What is roux? A thick paste made with flour and some sort of fat component. Butter is used most often, however, coconut oil is a great substitute.

Gumbo Ingredient Suggestions:

  • Andouille sausage – a gumbo classic, sausage is sliced into 1/4 to 1/2-inch thick slices and added towards the beginning of the recipe
  • Cooked chicken breast – starting with cooked chicken, this protein will break down throughout the simmering process and become easy to shred
  • Various types of seafood including bay scallops, whitefish such as cod, grouper, or halibut
  • Lobster cut into 1/2 to 1-inch pieces

Shrimp gumbo

Serving Suggestions:

  • Serve “as is” in a bowl with side dishes of Mixed Green Salad and Vinaigrette Dressing >> MIXED GREEN SALAD WITH TOASTED ALMONDS
  • A refreshing WATERMELON SALAD with Blueberries provides a nice, light balance of flavors, heat, and texture
  • In a bowl over simple steamed white rice
  • Atop freshly made quinoa! >> Quinoa Lettuce Cups
    • Make plain quinoa, place in the bottom of a bowl and top with the Gumbo. Or, serve the Quinoa recipe above and serve as a side dish

Easy seafood gumbo

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Recipe

Easy Seafood Gumbo
Soup, Entree
Easy Seafood Gumbo - shrimp and snapper are simmered with potatoes, onion, carrots, cabbage, spices and herbs

Ingredients

1/2 cup chopped green onion
1 tablespoon coconut oil
1 clove garlic, minced
1 tablespoon plain flour
5 cups vegetable broth
1/2 cup diced red bell pepper
2 okra, sliced
4 red potatoes, cut into 1-inch cubes
8 pearl onions, peeled and left whole
1 carrot, sliced into 1/4-inch rounds
1 cup roughly chopped cabbage (red cabbage, okay)
2 bay leaves
1/4 cup fresh Italian flat-leaf parsley, chopped
1 teaspoon fresh thyme leaves, roughly chopped
1/8 teaspoon cayenne pepper
8-12 medium shrimp, peeled, deveined, tail-off
3/4 pound red snapper filets (or grouper or other whitefish), cut into 1-inch cubes

Instructions

In a large stockpot, add green onion and coconut oil and heat over medium heat, stirring for about 2 minutes.
Reduce heat to medium-low, add garlic and flour and stir to blend.
Allow to cook about 5 minutes or until lightly browned, stirring occasionally.
Add vegetable broth, peppers, okra, potatoes, onions, carrots, cabbage, bay leaves, parsley, thyme, and cayenne pepper.
Stir to combine.
Bring to a boil over medium-high heat then lower heat to simmer, cover, and simmer for about 15-20 minutes.
Remove bay leaves and add shrimp and fish.
Stir and let simmer about 1 minute.
Remove from heat, leave pan covered, and let sit for about 5 to 8 minutes.
Serve hot "as is", over rice, or over quinoa.

Serves

4

Preparation Time (hrs/min)

, 30

Cooking Time (hrs/min)

, 35

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