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Seafood Gumbo

 
One serving costs about $4.86 One serving costs about $4.86

$4.86 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dairy-free,pescetarian,dairy free,pescatarian lunch,main course,main dish,dinner Creole,Cajun
spoonacular Score:79%

Spoonacular Score: 79%

 

Need a dairy free and pescatarian main course? Seafood Gumbo could be an excellent recipe to try. For $4.86 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 456 calories, 35g of protein, and 13g of fat. This recipe from Foodista has 4 fans. Head to the store and pick up filé powder, okra, rice, and a few other things to make it today. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Creole cuisine. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is outstanding. Try Seafood Gumbo, Seafood Gumbo, and Seafood Gumbo for similar recipes.

Albarino, rosé Wine, and Sauvignon Blanc are great choices for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Joyce Vineyards Albarino with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Joyce Vineyards Albarino

The brisk and steely Spanish style Albariño is vividly fresh with heighten aromatics and racy acidity. Crisp and refreshing with tart green apple, white peach and zesty citrus fruits, along with wet sones, apricot pit and a mouth watering saline making for a great summer sipper.

» Get this wine on Wine.com

Ingredients

Servings:
2
2  bay leaves
bay leaves
3 ribs
3 ribs diced celery
diced celery
8 cups
8 cups cooked white rice
cooked white rice
1 Tbsp
1 Tbsp file powder
file powder
4 quarts
4 quarts fish stock
fish stock
0.5 cup
0.5 cup flour
flour
6 cloves
6 cloves garlic
garlic
2
2  diced green bell peppers
diced green bell peppers
1 pound
1 pound fresh lump crab meat
fresh lump crab meat
0.5 cup
0.5 cup oil
oil
2 pounds
2 pounds okra
okra
2 medium
2 medium diced onions
diced onions
2
2  oysters
oysters
some
some black salt and pepper
black salt and pepper
1 Tbsp
1 Tbsp seasoning blend
seasoning blend
2 pounds
2 pounds shrimp
shrimp
1 tsp
1 tsp dried thyme leaves
dried thyme leaves
1 cup
1 cup tomato puree
tomato puree
4
4  diced tomatoes
diced tomatoes
2  bay leaves
2
bay leaves
3 ribs diced celery
3 ribs
diced celery
8 cups cooked white rice
8 cups
cooked white rice
1 Tbsp file powder
1 Tbsp
file powder
4 quarts fish stock
4 quarts
fish stock
0.5 cup flour
0.5 cup
flour
6 cloves garlic
6 cloves
garlic
2  diced green bell peppers
2
diced green bell peppers
1 pound fresh lump crab meat
1 pound
fresh lump crab meat
0.5 cup oil
0.5 cup
oil
2 pounds okra
2 pounds
okra
2 medium diced onions
2 medium
diced onions
2  oysters
2
oysters
some black salt and pepper
some
black salt and pepper
1 Tbsp seasoning blend
1 Tbsp
seasoning blend
2 pounds shrimp
2 pounds
shrimp
1 tsp dried thyme leaves
1 tsp
dried thyme leaves
1 cup tomato puree
1 cup
tomato puree
4  diced tomatoes
4
diced tomatoes

Equipment

pot
pot
pot
pot


Instructions

  1. Heat oil in a large heavy stockpot over medium-high heat.
  2. Add the flour and stir constantly until a light brown roux is formed.
  3. Add the onions, bell pepper, celery and garlic. Saut until the onions become translucent and the vegetables are tender.
  4. Add the tomatoes and tomato pure and cook over medium heat for 10 minutes.
  5. Add the Creole seasoning, thyme, bay leaves and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes.
  6. Add the okra, and cook for another 10 minutes, then add the stock. Bring to a boil, then reduce heat to simmer and cook another 30 minutes.
  7. Reduce heat to low.
  8. About 10 minutes prior to serving, add the shrimp, oysters and oyster liquor. Just prior to serving, add the crab meat (the crab meat does not need to be cooked, just stir until it is heated through.
  9. Taste and correct seasonings if necessary.
  10. Remove from heat and sprinkle the fil powder on the surface of the gumbo; cover and let stand for 15 minutes. Uncover and stir to mix.
  11. Serve hot with French bread and cold beverages.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.86
Ingredient
2 bay leaves
3 ribs diced celery
8 cups cooked white rice
1 tablespoon file powder
4 quarts fish stock
½ cups flour
6 cloves garlic
2 diced green bell peppers
1 pound fresh lump crab meat
½ cups oil
2 pounds okra
2 mediums diced onions
2 oysters
2 pounds shrimp
1 teaspoon dried thyme leaves
1 cup tomato puree
4 diced tomatoes
Price
$0.04
$0.45
$1.35
$0.47
$11.55
$0.08
$0.40
$0.73
$16.20
$0.30
$6.03
$0.48
$0.03
$18.12
$0.11
$0.56
$1.44
$58.35

Nutritional Information

Quickview
444k Calories
34g Protein
12g Total Fat
48g Carbs
34% Health Score
Limit These
Calories
444k
22%

Fat
12g
19%

  Saturated Fat
1g
9%

Carbohydrates
48g
16%

  Sugar
5g
6%

Cholesterol
137mg
46%

Sodium
1627mg
71%

Get Enough Of These
Protein
34g
69%

Manganese
1mg
70%

Vitamin B12
3µg
62%

Vitamin C
46mg
56%

Copper
1mg
55%

Phosphorus
471mg
47%

Vitamin K
47µg
45%

Selenium
26µg
38%

Vitamin B3
7mg
35%

Zinc
4mg
33%

Potassium
1120mg
32%

Magnesium
123mg
31%

Calcium
275mg
28%

Folate
108µg
27%

Vitamin B6
0.52mg
26%

Vitamin A
1164IU
23%

Vitamin E
3mg
22%

Fiber
5g
21%

Iron
3mg
19%

Vitamin B1
0.28mg
18%

Vitamin B2
0.25mg
14%

Vitamin B5
0.97mg
10%

covered percent of daily need

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