Mary’S Seafood Gumbo
Description
This comforting seafood gumbo captures the essence of Southern cooking with its rich, aromatic flavors and hearty texture. The dish centers on fresh okra, which provides a natural thickness and vibrant green color, paired with the sweet depth of caramelized onions and the briny richness of crabmeat. It is a perfect meal for chilly evenings or when you crave something warm and satisfying. While traditionally a slow-simmered affair, this streamlined version delivers robust Cajun seasoning and tender vegetables in a fraction of the time. Serve it hot with a side of white rice to soak up the flavorful broth. It is an excellent choice for dinner parties or family meals, offering a balance of earthy vegetables and luxurious seafood that feels both rustic and refined.Ingredients
Directions
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Wash the okra thoroughly, remove the stems, and cut into 1/2-inch pieces.
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Heat oil in a large aluminum pot over medium heat.
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Add the okra and cook, stirring frequently, until it begins to brown and release its natural thickening agents.
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Add the chopped onions to the pot and cook until they are soft and translucent.
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Stir in the garlic, bay leaf, and thyme, cooking for 1 minute until fragrant.
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Add the chopped tomatoes, salt, and pepper, stirring to combine with the okra mixture.
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Bring the mixture to a gentle simmer, then reduce heat to low.
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Fold in the thawed crabmeat and cook for 5-10 minutes, just until the crab is heated through.
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Remove the bay leaf before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 294.3kcal
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 0.2g1%
- Cholesterol 71.0mg24%
- Sodium 337.4mg15%
- Total Carbohydrate 47.2g16%
- Dietary Fiber 19.0g76%
- Sugars 10.6g
- Protein 29.9g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a large aluminum pot rather than iron, as iron can react with the tomatoes and okra, potentially altering the flavor and color of the gumbo.
Gumbo gets its name from the Choctaw Indian word 'Kombo' for okra, which is a traditional thickener for this style of soup.
If you prefer a spicier kick, add a few dashes of Tabasco sauce or hot pepper flakes during the simmering stage.
For a heartier meal, you can add deheaded shrimp along with the crabmeat in the final 5 minutes of cooking.
Okra is often considered the favorite vegetable of the South due to its unique texture and ability to absorb surrounding flavors.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as the gumbo sits.
