Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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 soup,lunch,main course,main dish,dinner cajun,creol
spoonacular Score:80%

Spoonacular Score: 80%

 

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 Gumbo. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try La Canan Albarino. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 20 dollars per bottle.

La Cana Albarino

Pineapple, lemon, seashell and salt scents carry through on the pure, silky palate. Finishes very long with brilliant acidity, rich citrus fruit flavors, fine minerals and just the slightest touch of almond. Absolutely delicious.

» 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 cups
0.5 cups flour
flour
6 cloves
6 cloves garlic
garlic
2
2  diced green bell peppers
diced green bell peppers
1 lb
1 lb fresh lump crab meat
fresh lump crab meat
0.5 cups
0.5 cups oil
oil
2 lb
2 lb okra
okra
2
2  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 lb
2 lb 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 cups flour
0.5 cups
flour
6 cloves garlic
6 cloves
garlic
2  diced green bell peppers
2
diced green bell peppers
1 lb fresh lump crab meat
1 lb
fresh lump crab meat
0.5 cups oil
0.5 cups
oil
2 lb okra
2 lb
okra
2  diced onions
2
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 lb shrimp
2 lb
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: $4.90
Ingredient
2 bay leaves
3 ribs diced celery
8 cups cooked white rice
1 tablespoon file powder
4 quarts fish stock
1/2 cup flour
6 cloves garlic
2 diced green bell peppers
1 pound fresh lump crab meat
1/2 cup oil
2 pounds okra
2 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
$1.85
$58.76

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
455 Calories
34g Protein
13g Total Fat
48g Carbs
34% Health Score
Limit These
Calories
455
23%

Fat
13g
20%

  Saturated Fat
1g
9%

Carbohydrates
48g
16%

  Sugar
5g
6%

Cholesterol
206mg
69%

Sodium
2125mg
92%

Get Enough Of These
Protein
34g
70%

Selenium
62µg
90%

Manganese
1mg
84%

Vitamin B12
4µg
72%

Vitamin C
49mg
60%

Copper
1mg
50%

Phosphorus
456mg
46%

Vitamin K
47µg
45%

Vitamin B3
7mg
37%

Zinc
5mg
36%

Calcium
336mg
34%

Magnesium
121mg
31%

Folate
114µg
29%

Potassium
980mg
28%

Vitamin E
4mg
28%

Vitamin B6
0.53mg
26%

Iron
4mg
25%

Vitamin A
1164IU
23%

Fiber
5g
21%

Vitamin B1
0.28mg
19%

Vitamin B2
0.26mg
15%

Vitamin B5
1mg
11%

covered percent of daily need

Related Recipes