Okra Seafood Gumbo

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Servings: 6 Difficulty: Advanced
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A rich, dark roux-based stew loaded with fresh shell crabs, shrimp, and tender okra.
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This hearty Okra Seafood Gumbo delivers authentic Cajun flavors with a deep, nutty roux and a broth built from fresh crab shells and shrimp heads. The dish features a generous helping of meaty shell crabs, plump shrimp, and diced ham, all simmered until tender. Sliced okra adds a pleasant texture and natural thickening, while the holy trinity of onions, celery, and green peppers provides aromatic depth. Perfect for cold evenings or family gatherings, this comforting stew is best served over steamed white rice to soak up the flavorful gravy.

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Okra Seafood Gumbo

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1008.2

Description

This hearty Okra Seafood Gumbo delivers authentic Cajun flavors with a deep, nutty roux and a broth built from fresh crab shells and shrimp heads. The dish features a generous helping of meaty shell crabs, plump shrimp, and diced ham, all simmered until tender. Sliced okra adds a pleasant texture and natural thickening, while the holy trinity of onions, celery, and green peppers provides aromatic depth. Perfect for cold evenings or family gatherings, this comforting stew is best served over steamed white rice to soak up the flavorful gravy.

Ingredients

Directions

  1. Boil the shell crabs in lightly salted water for 20 minutes. Remove the crabs and reserve the cooking water.
  2. In a non-cast iron skillet, heat 2 tablespoons of oil and 1 tablespoon of butter. Fry the sliced okra until it loses its slimy texture. Set aside.
  3. In a deep pot, heat the remaining 3 tablespoons of oil. Stir in the flour and cook slowly, stirring constantly, to make a dark brown roux.
  4. Add the chopped onions, garlic, green pepper, and celery to the roux. Stir and cook for 5 minutes until the vegetables soften.
  5. Add the diced ham to the pot and cook on low heat for 10 minutes.
  6. Stir in the canned tomatoes and raw shrimp. Simmer gently.
  7. In a separate pot, bring the reserved crab water to a boil. Add the shrimp heads and peels (if available) and boil for 15 minutes to create a seafood stock.
  8. Add the fried okra to the main gumbo pot and stir for a few minutes.
  9. Strain the shrimp stock into the main pot. Add the salt, black pepper, tabasco, bay leaves, thyme, and basil.
  10. Simmer the gumbo slowly for 2 hours.
  11. While the gumbo simmers, clean the boiled crabs by removing the back shell, belly flap, legs, and claws. Clean out any unwanted material, break the crabs in half, and lightly crack the claws.
  12. Add the prepared crab halves and claws to the pot. Cook for an additional 15 minutes.
  13. Add the chopped green onions during the last 5 minutes of cooking.
  14. Serve the gumbo hot over steamed white rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1008.2kcal
% Daily Value *
Total Fat 34.2g53%
Saturated Fat 7.0g35%
Cholesterol 488.4mg163%
Sodium 2450.0mg103%
Total Carbohydrate 95.5g32%
Dietary Fiber 30.9g124%
Sugars 11.9g
Protein 101.0g202%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cajun, gumbo, okra, crab, shrimp, seafood, roux, stew, comfort food, louisiana, ham, spicy, dinner, traditional, slow cook
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