Creole Seafood Gumbo with Okra

Louisiana seafood gumbo with okra and no file powder, served in in a white bowl with a mound of rice.

4.75 from 4 votes

Creole Seafood Gumbo with Okra

A Creole seafood gumbo with shrimp and white fish, thickened with okra instead of a roux or filé powder. No sausage, one pot, and ready in about an hour. Serve over rice.

Prep Time15

Cook Time30

Total Time45

Course: dinner

Cuisine: Cajun, Creole

Meat & Poultry: fish, seafood

Servings:

Calories: 275kcal

Author: Dorothy Stainbrook

Equipment

Ingredients

2 tablespoons olive oil
1 onion chopped
1 large sweet bell pepper can be green or red; chopped
2 stalks celery chopped
3 cloves garlic minced
14 ounces can of diced tomatoes
1 ½ Cups sliced fresh okra
4 Cups chicken broth
1 cup clam juice
2 bay leaves
5 sprigs fresh thyme
1 tablespoon Creole or Cajun seasoning blend
2 tablespoons worcestershire sauce
1 ½ pounds cod cut into 1-2 inch chunks
1 pound raw shrimp peeled
parsley and hot sauce for the table

Instructions

The Creole/Cajun trinity: In a dutch oven or large pot heat the oil over medium-high heat.
Sauté the onion, pepper and celery in oil until softened (about 5-7 minutes). Add garlic and cook another 30 seconds.
2 tablespoons olive oil, 1 onion, 1 large sweet bell pepper, 2 stalks celery, 3 cloves garlic
Add the tomatoes and okra to the pot and stir. Add the chicken broth, clam juice, herbs, worcestershire and seasoning blend to the pot.
Cover and simmer over medium-low heat for 30 minutes.
14 ounces can of diced tomatoes, 1 1/2 Cups sliced fresh okra, 4 Cups chicken broth, 1 cup clam juice, 2 bay leaves, 5 sprigs fresh thyme, 1 tablespoon Creole or Cajun seasoning blend, 2 tablespoons worcestershire sauce
Uncover the pot and add the cod and the shrimp. Cook uncovered 4 to 5 minutes, until the shrimp are pink and the fish is opaque and flakes easily (145°F). Remove the bay leaves and thyme stems.
1 1/2 pounds cod, 1 pound raw shrimp
Serve with parsley and hot sauce on the table. If you want rice, a classic way to serve is to mound the rice in the middle of the bowl and ladle the gumbo around it.
parsley and hot sauce

Video

Notes

DIY Cajun Spice Mixture:

makes about 1/3 cup

1/8 cup paprika
1 Tablespoon kosher salt
1 1/2 Teaspoons onion powder (unsalted)
1 1/2 Teaspoons garlic powder
1 1/2 Teaspoons cayenne pepper
1 Teaspoon white pepper
1 Teaspoon ground black pepper
1 Teaspoon dried thyme leaves
1 Teaspoon dried oregano leaves

In a small bowl, whisk all ingredients together.

Note: Nutrition calculations are made for gumbo without including rice

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Nutrition