Cajun Seafood Gumbo

Add a bit of the bayou--okra, seafood, and tongue-tingling spices--to your menu with this Cajun stew.

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Servings: 6
Prep Time: 20 mins
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  • 12   ounces 
    fresh or frozen peeled and deveined shrimp
  • 6   ounces 
    fresh or frozen crabmeat
  • 1/3  cup 
    all-purpose flour
  • 1/4  cup 
    cooking oil
  • 1/2  cup 
    chopped onion
  • 1/2  cup 
    chopped red sweet pepper
  • 1/2  cup 
    chopped green sweet pepper
  • 4   
    cloves garlic, minced
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    black pepper
  • 1/4  teaspoon 
    ground red pepper
  • 3   cups 
    chicken broth, heated
  • 1  14 1/2 ounce can 
    tomatoes, cut up
  • 1 1/2  cups 
    sliced okra or one 10-ounce package frozen cut okra
  • 2   
    bay leaves
  • 1/2  pint 
    shucked oysters, drained
  • 3   cups 
    hot cooked rice
Thaw shrimp and crab, if frozen. For roux, in a large heavy saucepan or Dutch oven combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until roux is light reddish brown.
Stir in onion, red sweet pepper, green sweet pepper, garlic, salt, black pepper, and ground red pepper. Cook over medium heat for 3 to 5 minutes or until vegetables are just crisp-tender, stirring often.
Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.
Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 5 minutes more or until shrimp turn opaque and oysters curl around the edges. Discard bay leaves. Serve in bowls with rice. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 354, Fat, total (g) 13, chol. (mg) 153, sat. fat (g) 2, carb. (g) 35, fiber (g) 3, pro. (g) 24, vit. A (RE) 381.19, vit. C (mg) 55.5, sodium (mg) 897, calcium (mg) 90.87, iron (mg) 5.22, Percent Daily Values are based on a 2,000 calorie diet
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