Gulf of Mexico Gumbo

Gulf of Mexico Gumbo Recipe
Photo: Oxmoor House


9 servings (serving size: 1 cup gumbo and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 254
Caloriesfromfat 6 %
Fat 1.8 g
Satfat 0.3 g
Monofat 0.3 g
Polyfat 0.7 g
Protein 16.8 g
Carbohydrate 41.8 g
Fiber 2.4 g
Cholesterol 59 mg
Iron 3.1 mg
Sodium 447 mg
Calcium 73 mg


1 cup all-purpose flour
1 teaspoon vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
4 garlic cloves, minced
1 cup sliced okra
1 cup chopped tomato
1 1/2 cups water
4 (8-ounce) bottles clam juice
2 bay leaves
1/2 pound skinned red snapper or other firm white fish fillet, cut into 1-inch pieces
1/4 cup thinly sliced green onions
3/4 pound crayfish, peeled
1/4 pound medium shrimp, peeled and deveined
1/2 teaspoon hot sauce
4 1/2 cups hot cooked long-grain rice


Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down.) Remove from heat; set aside.

Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until vegetables are tender. Add okra and tomato; cover and cook 5 minutes, stirring occasionally. Add 1 1/2 cups water, Cajun-Creole Seasoning, clam juice, and bay leaves, and bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.

Add snapper; cook 5 minutes. Add green onions, crayfish, and shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce; discard bay leaves. Serve gumbo over rice.

Note: One (8-ounce) container select oysters, undrained, can be substituted for crayfish, if desired.

Sandra Day,

Cooking Light

June 1997
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