ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seafood Gumbo

Prep time 20 mins
Cook time 45 mins
Yield 8 (2-cup) servings.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. Peel and devein shrimp. Set aside.

  3. 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.

Cooking Light The Lazy Gourmet