30-Minute Seafood Gumbo (Edit recipe)

I spent a few years living in South Louisiana, and the best kitchen skill I took away was certainly learning to make a roux. This 30-Minute Seafood Gumbo might be looked down upon by many traditionalists, but the caramel color you can achieve in a short period of time gives this recipe that deep flavor that satisfies my need for comfort. My recipe can be made Whole30 compatible by making a couple of swaps (noted in the recipe). You'll still accomplish a flavor that's rich and delicious. Also, you can mix-and-match the seafood you choose. Here I used a mix of crawfish and shrimp.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	277
Fat:	15 g
Carbohydrates:	14 g
Protein:	20 g
Cholesterol:	159 g
Sodium:	1442 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

.5 lb Crawfish Tails
.5 lb Raw Shrimp
.25 cup All Purpose Flour, (or Arrowroot Flour for Whole30)
.25 cup Vegetable Oil, (use olive oil or ghee for Whole30)
.5 Yellow Onion, diced
.5 Green Bell Peppers, diced
3 Celery, stalks, chopped
4 cups Vegetable Broth, or Seafood Stock
2 cups Okra, cut, thawed, frozen
1 tsp Paprika
1 tsp dried Oregano
1 tsp Kosher Salt
.5 tsp Black Pepper, ground
1 tsp Parsley, dried
1 Tbsp Cajun Seasoning, (check label for Whole30)
.25 cup Green Onion (Scallion), chopped, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a dutch oven to medium-high heat on the stove. Start your roux by adding flour and oil to the pan, stirring continuously for 5 to 7 minutes, as mixture starts to turn brown. Reduce heat and continue cooking until you get a dark caramel color on your roux, without burning (about 10 minutes).
Add onion, celery and green pepper (the holy trinity) to the pot and stir, cooking for about 5 minutes. Pour in 4 cups stock or broth and okra, returning heat to medium-high until mixture comes to a boil.
Season with paprika, oregano, salt, pepper and dried parsley. Cover and simmer for about 10 minutes to allow the gumbo to thicken.
Add seafood and Cajun seasoning, cooking uncovered, for about 5 minutes, until seafood is cooked through. Serve with rice (or cauliflower rice for Whole30).