Quick New Orleans Seafood Gumbo
A streamlined one-pot gumbo with shrimp, crab, and okra finished in 45 minutes. Smoky, briny, and deeply flavored without the traditional 2-hour roux.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
- 3 tbsp olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 2 cups okra, fresh or frozen, chopped
- 1 lb large shrimp, peeled
- ½ lb lump crab meat
- 1 tsp file powder
Instructions
- 1
Heat oil in a large pot over medium-high until shimmering, about 90 seconds.
- 2
Add onion and celery; cook, stirring occasionally, until softened, about 5 minutes.
- 3
Pour in broth and bring to a boil, then reduce to a low simmer.
- 4
Add okra and simmer for 15 minutes until the pot thickens and okra softens.
- 5
Slide shrimp and crab into the pot, stirring gently. Simmer 4 minutes until shrimp pink.
- 6
Remove from heat. Sprinkle file powder over top and stir until well blended.
- 7
Season with salt and black pepper to taste. Serve in bowls over rice.
Tools you’ll need
- large pot (6-quart minimum)
- wooden spoon
- cutting board
- chef's knife
- ladle
- bowls
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