Seafood Gumbo

Oxmoor House
8 (2-cup) servings.


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1/4 cup plus 2 tablespoons all-purpose flour
2 1/2 pounds unpeeled medium-size fresh shrimp
4 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained
3 cups water
1 tablespoon salt-free Creole seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) package frozen vegetable gumbo mixture
1 (15 1/2-ounce) container fresh Standard oysters, drained
File powder (optional)


Prep: 20 Minutes
Cook: 45 Minutes

Place flour in a 15- x 10- x 1-inch jellyroll pan. Bake at 400° for 10 to 15 minutes or until flour is caramel colored, stirring every 5 minutes. Set aside.

Peel and devein shrimp. Set aside.

Combine browned flour, tomato, and next 4 ingredients in a large Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add vegetable gumbo mixture; cover and cook 20 minutes. Add shrimp and oysters; cook 5 minutes or until shrimp turn pink and oyster edges curl. Remove from heat, and sprinkle with file powder, if desired.

Created date

August 2009

Nutritional Information

Calories 257
Caloriesfromfat 11 %
Fat 3.1 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.8 g
Carbohydrate 28.2 g
Fiber 2 g
Cholesterol 188 mg
Iron 0.0 mg
Sodium 418 mg
Calcium 0.0 mg