This robust seafood gumbo delivers authentic Cajun flavor with a comforting, hearty texture. The base features browned sausage and tender okra, simmered with onions, peppers, and garlic until deeply aromatic. A blend of chicken stock and crushed tomatoes creates a rich, slightly tangy broth infused with cumin and cayenne. Loaded with large shrimp, sweet scallops, tender lobster, and delicate crabmeat, this dish is a luxurious feast in a bowl. It is perfect for special occasions or when you want to treat yourself to a high-quality seafood meal. Serve over rice for a complete, satisfying experience that warms you from the inside out.
Seafood Gumbo
Description
This robust seafood gumbo delivers authentic Cajun flavor with a comforting, hearty texture. The base features browned sausage and tender okra, simmered with onions, peppers, and garlic until deeply aromatic. A blend of chicken stock and crushed tomatoes creates a rich, slightly tangy broth infused with cumin and cayenne. Loaded with large shrimp, sweet scallops, tender lobster, and delicate crabmeat, this dish is a luxurious feast in a bowl. It is perfect for special occasions or when you want to treat yourself to a high-quality seafood meal. Serve over rice for a complete, satisfying experience that warms you from the inside out.Ingredients
Directions
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Cut the Cajun sausage or kielbasa into 1-inch slices.
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In a large Dutch oven, sauté the sausage over medium-high heat until browned on all sides, about 5-7 minutes.
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Remove the browned sausage from the pot and set aside on a plate.
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Add half of the olive oil (approx. 2-3 tablespoons) to the same pot.
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Add the okra and cook over medium heat, stirring occasionally, until it becomes slightly soft, about 5 minutes.
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Add the remaining olive oil, diced onions, green bell pepper, red bell pepper, and minced garlic to the pot.
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Stir well and cook the vegetables for 10 minutes, until the onions are translucent and softened.
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Pour in the chicken stock and crushed tomatoes. Stir in the cumin, cayenne pepper, salt, black pepper, and bay leaf.
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Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes to allow flavors to meld.
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Return the cooked sausage to the pot. Add the raw shrimp and sea scallops.
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Simmer gently for 5 minutes, or until the shrimp are pink and scallops are opaque.
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Gently fold in the cooked lobster meat, crabmeat, and chopped fresh parsley.
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Heat through for 2-3 minutes without boiling vigorously to prevent toughening the seafood. Remove bay leaf before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 602.0kcal
- % Daily Value *
- Total Fat 46.0g71%
- Saturated Fat 16.0g80%
- Cholesterol 104.0mg35%
- Sodium 1614.0mg68%
- Total Carbohydrate 3.0g1%
- Dietary Fiber 0.0g0%
- Sugars 1.0g
- Protein 40.0g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
