Nutritional Info

Nutrition Facts

Serving Size 1 (661g)

Calories 771
Calories from Fat 253 (33%)
Amount Per Serving %DIV
Total Fat 28.1g 43%
Saturated Fat 10.4g 52%
Monounsaturated Fat 12.2g
Polyunsaturated Fat 5.5g
Trans Fat 0.0g
Cholesterol 247.3mg 82%
Sodium 1543.5mg 67%
Potassium 1041.1mg 22%
Total Carbohydrate 38.7g 13%
Dietary Fiber 2.7g 11%
Sugars 2.2g
Protein 83.9g 168%

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Recipe Description
The preparation of gumbo always begins with a roux. Next, you add the vegetables including the okra. From there you can let your imagination fly and add almost any ingredient you want. But, no matter what you add, you still have an okra gumbo. You might make it a seafood gumbo, or a chicken and andouille gumbo, or whatever you want-it is still an okra gumbo.  
Prep time
20 min
Cook time
1 hr
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
4 Cup(c)  hot cooked rice
1   rounded tablespoon file powder
1/2 Tablespoon(T)  cayenne pepper
1 Teaspoon(t)  black pepper
3   crabs, top shells and lungs removed
1 Pound(lb)  andouille sausage (or any spicy smoked sausage available)
1 Tablespoon(T)  minced parsley
5 1/2 Cup(c)  chopped okra (or 1 ten ounce package frozen)
1/2 Cup(c)  chopped celery
1   bunch green onions, chopped
1   large white onion, chopped
1/2 Cup(c)  flour
1   stick butter (1/4 pound)
2 Teaspoon(t)  salt
10 Cup(c)  water
2 Pound(lb)  whole shrimp


Peel and head the shrimp, put the meat aside. Put the water, salt, and shrimp peels and heads into a soup pot and bring to a boil. Continue boiling for approximately 30 minutes, or until the water has been reduced to about 3 cups. Strain out the shells and reserve the liquid. Set aside.
Add the butter to a large soup pot and melt. Add the flour and cook and stir constantly until the mixture, the "roux," becomes a nutty brown color. Add the chopped white onion, green onions, ceiery, and okra. Continue cooking until they brown.
Add the parsley and sliced sausage and cook for about 5 minutes. Blend the reserved shrimp liquor into the ingredients. Bring to a boil, reduce to a simmer, and continue cooking for approximately 30 minutes. Add the shrimp and cook for 2 minutes more. Blend in the file powder. Put l/Z cup hot, cooked rice in large soup bowls and ladle the gumbo into the bowls.

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Classic Seafood Gumbo
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