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Nutrition Facts
Serving Size 1 (582g) Recipe makes 8 servings
Calories 856
Calories from Fat 506		(59%)
Amount Per Serving		%DV
	Total Fat 56.3g	86%
	Saturated Fat 7.9g	39%
	Monounsaturated Fat 39.8g
	Polyunsaturated Fat 6.5g
	Trans Fat 0.0g
Cholesterol 148mg		49%
Sodium 635mg		26%
Potassium 748mg		21%
Total Carbohydrate 59.4g		19%
	Dietary Fiber 4.4g	17%
	Sugars 8.2g
Protein 28.9g		57%
detailed view... how is this calculated?

Seafood Gumbo - New Orleans Style

Recipe #61044 | 2 hours | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: TOOLBELT DIVA
Apr 24, 2003

Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or "company's coming" meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities... to thicken the sauce. For instance, additional shrimp; add squid if you like.... Okra will thicken the "sauce" also...

SERVES 8 -10 (change servings and units)

Ingredients

2 cups olive oil
2 cups flour
2 teaspoons chopped garlic
3 yellow onions, finely sliced
3 green bell peppers, finely diced
1 bunch celery, finely diced
1 tablespoon dry oregano
1/2 tablespoon dried thyme
1/2 tablespoon cayenne pepper
32 ounces clam juice
2 cups water
1 bunch green onion, chopped
1 bunch parsley, chopped
1 lb white fish fillet, diced into 1/2 inch 1 cm cubes (haddock, etc)
1 lb shrimp, peeled and deveined
salt and pepper
Tabasco sauce, to taste
2 cups cooked white rice

Directions

1
In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
2
Add flour, whisking constantly.
3
As roux turns from sand colour to light brown to caramel colour, turn down heat.
4
Continue cooking and whisking constantly until roux is a dark brown colour.
5
Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
6
Cook 10 minutes.
7
Add oregano, thyme and cayenne.
8
Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer.
9
Add white fish and shrimp, cook for 10 minutes.
10
Add salt, pepper and Tabasco.
11
Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
12
Remove from heat and serve over white rice.

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Featured Reviews for This Recipe

From: Chef #529053

On Jun 18, 2009

It was some of the best gumbo I have ever had or made. It is very easy to make, and I only added one additional thing, Craw Dads. Nothing better than the little river lobsters.

0 people found this review helpful

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From: Brew City Chef

On Feb 22, 2008

Excellent flavor and just the right amount of heat!! I followed other reviewers suggestions and took it easy on the Tabasco (added just a splash) because the cayenne already adds quite a bit of heat. I will add additional seafood next time like squid because you do have a lot of the broth. I also think okra would make a great addition as well. Thank you very much for a taste of the bayou!!!

1 person found this review helpful

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From: PanNan

On Sep 11, 2005

My DD has befriended a recently jobless homeless young man from St. Bernard Parish, LA, whose home was destroyed by hurricane Katrina. He hasn't had good Cajun food since he evacuated to Texas, and was missing it, so we invited DD and her friend to share this recipe with us. He said it was seasoned just right, and he ate every drop in the bowl. Considering the expert source, that's a high compliment for the recipe. We thought it was mighty tasty too, by the way. Thanks for sharing it.

3 people found this review helpful

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From: Elisa72

On Dec 22, 2005

This was absolutely delicious! I cut the roux in half to lower the fat content. I don't know how that affected the flavor or consistency, but we certainly didn't think it was missing anything.

2 people found this review helpful

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Read all 7 reviews