Quick Seafood Gumbo

Name: Quick Seafood Gumbo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 1 Tblsp EVOO; 1 large onion; 1 green pepper; 6 stalks of cellery; 1/2 Tsp garlic salt; 1/2 Tsp black pepper; 2 bay leaves; 2 Tsp cajun seasoning (like tony sacheri's); 3 Tblsp all purpose flour; 6 cups vegetable of fish stock; 2 14.2 oz cans of diced tomatoes; 1 6 oz can of tomato paste; 2 lbs raw shrimp; Optional: hot suace; Serve over rice

by Flawless C Designed

8 Servings

1 hr

As the weather get’s cooler, I love to cook soup, stews….pretty much anything warm and hearty. This gumbo is easy, quick, healthy and so good! I try not to eat alot of carbs for dinner, so I typically opt for no rice or a small amount of brown rice with my gumbo.

This recipe is great because it can be used with any seafood you have on hand. Here I use shrimp but fish is equally as good. Last week I tried it with catfish and it was surprisingly good!

Start by adding EVOO to soup pot over medium heat. Chop 1 large onion, 1 large green pepper and 6 stalks of cellery, add to soup pot with the oil.

Cook on medium until onion is translucent, about 5-7 minutes. Add 1/2 teaspoon garlic salt and 1/2 teaspoon pepper, 2 Teaspoons Cajun seasoning, 2 bay leaves, and 3 Tablespoons flour – stir and cook on low until the flour is absorbed. Add 4-6 cups vegetable or mushroom broth- the amount of broth you use depends on how you would like to serve it. I like mine without rice(very soupy) and my kids prefer less soupy and more rice. Add two cans (14.5 oz) diced tomatoes and one 6 oz can of tomato paste. Depending on how spicy you like it, add some hot sauce. I like to use a variety of Tobasco and Catalina or Louisana hot sauce.