Like any gumbo, seafood gumbo starts with a dark roux (a classical French thickening agent). From there, your pantry's the limit on what you add to these easy seafood gumbo recipes. Vegetables, sausage, oysters, shrimp, and crab elevate seafood gumbo to gourmet status.See Popular Seafood Gumbo Recipes
Learn how to make cajun seafood gumbo, and you've got a hearty, spicy dinner that's perfect for a chilly night. There's no need to save it for Mardi Gras!
This gumbo from chef-owner Donald Link of Herbsaint in New Orleans owes its flavor to the roux, a mix of flour and oil that's cooked until it's coffee-colored.
The full flavor of catfish is a good choice for this well-seasoned fish dinner recipe.
Add a bit of the bayou--okra, seafood, and tongue-tingling spices--to your menu with this Cajun stew.
From Betty's Soul Food Collection... Soul food takes on a spicy accent in gumbo packed with flavor, spice and plenty of shrimp and oysters.
Ready-to-go products like Cajun-style stewed tomatoes and cooked seafood make everything easy and foolproof in this 30-minute gumbo.
This low-calorie recipe includes everything necessary to call this Cajun recipe a gumbo--except the fat-laden roux.
Gumbo is from an African word for okra, one of the two thickeners used for this Cajun stew. The other is file powder, a Louisiana seasoning made from ground sassafras leaves.
Shrimp and sausage team up in this Cajun-style stew. The best part? Dinner is ready in just 30 minutes.
Browning the flour gives the gumbo its distinctive rich color and flavor.
Add a little French flair to your table with this shrimp, scallop, mussel, and whitefish-loaded soup. Check fresh mussels carefully before adding to the broth and discard any mussels that gap open and do not close when tapped lightly with a finger.
Southeastern Louisiana has as many different takes on how to make gumbo as it has gumbo pots. Any number of ingredients common to Cajun country -- shrimp, crab, oysters, chicken, pork, andouille sausage, peppers and okra -- find their way into this simmering stew seasoned to perfection and served over rice.
Are you in the mood for seafood, but not quite up to a night out at your local crab shack? Maybe it's time to break out the mallets and crackers at home and learn how to cook crab legs right in your own kitchen. Not only do crab legs make for a fun and unique addition to your normal rotation of meals, but preparing them in your oven's broiler is surprisingly simple. You can have them ready in just a matter of minutes.
If you've ever been to New Orleans and ordered up a steaming bowl of dark, rich gumbo, you know the magic of this special stew. The key to its velvety texture and deep color is a carefully made roux, cooked down low and slow. Stop too soon and you'll end up with a pallid, insipid soup--what you're looking for is for the mixture of fat and flour to turn the color of toasted peanut butter.