Best 5 Spicy Seafood Gumbo Recipes

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**Spicy Seafood Gumbo: A Taste of Louisiana's Cajun Cuisine**

Dive into the bold flavors of Louisiana with this spicy seafood gumbo recipe, a classic dish that captures the essence of Cajun cuisine. This tantalizing stew combines a rich, aromatic broth with a medley of succulent seafood, including shrimp, crab, and fish, along with the "holy trinity" of Cajun cooking: onion, celery, and bell pepper. Enhanced with a blend of spices and herbs, this gumbo delivers a delightful balance of heat, savoriness, and a hint of smokiness. Served over fluffy rice, this spicy seafood gumbo is a hearty and satisfying meal that showcases the vibrant culinary traditions of Louisiana.

But that's not all! This article has a treasure trove of additional seafood gumbo recipes to suit various preferences and dietary needs. If you prefer a milder version, the Mild Seafood Gumbo recipe offers a flavorful broth without the heat. For those seeking a vegetarian option, the Vegetarian Gumbo recipe reimagines this classic dish with a medley of hearty vegetables and a rich, flavorful broth. And for those who love experimenting with different cuisines, the Thai Seafood Gumbo recipe infuses this traditional Southern dish with the vibrant flavors of Southeast Asia.

So, gather your ingredients, put on your apron, and embark on a culinary adventure as you explore the diverse and delectable world of seafood gumbo. Whether you're a seasoned chef or just starting your culinary journey, these recipes will guide you in creating a delicious and memorable dish that will transport your taste buds to the heart of Louisiana.

Let's cook with our recipes!

SEAFOOD GUMBO



Seafood Gumbo image

This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick.

Provided by Christin Mahrlig

Categories     Soup

Time 2h30m

Number Of Ingredients 19

2 pounds unpeeled fresh large shrimp
1/2 cup butter, divided
2 (32-ounce) cartons chicken broth
1 pound andouille sausage, (sliced)
1/2 cup vegetable oil
1 cup all-purpose flour
2 cups finely chopped yellow onion
1 cup finely chopped green bell pepper
1 cup finely chopped celery
2 tablespoons minced garlic
1 (12-ounce) bottle amber beer
1 tablespoon Cajun seasoning
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1/2 cup green onion tops
1/4 cup chopped fresh parsley
1 pound lump crabmeat
Cooked rice for serving

Steps:

  • Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
  • In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.
  • Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.
  • In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.
  • Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.
  • Add flour and stir with wooden spoon until smooth.
  • Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.
  • Add onion and cook for 5 minutes, stirring frequently.
  • Add green pepper and celery and cook for 5 more minutes, stirring often.
  • Add garlic and cook 1 minute.
  • Add beer and stir in well.
  • Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.
  • Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.
  • Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.
  • Serve with white rice.

SPICY SEAFOOD GUMBO



Spicy Seafood Gumbo image

My husband makes the best gumbo. This is the recipe he uses. Originated from Southern Living but he has changed it up a bit over the years. Makes a lot and freezes well.

Provided by ratherbeswimmin

Categories     Gumbo

Time 3h25m

Yield 7 quarts

Number Of Ingredients 24

1 cup vegetable oil
1 cup all-purpose flour
4 medium onions, chopped
8 celery ribs, chopped
4 cloves garlic, minced
4 (14 1/2 ounce) cans ready-to-serve chicken broth
2 (28 ounce) cans whole tomatoes, undrained and chopped
2 (10 ounce) packages frozen sliced okra, thawed
1 lb crab claws
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup minced parsley
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons rubbed sage
1 teaspoon pepper
2 lbs unpeeled medium shrimp
1 quart standard oyster, undrained
1 lb fresh crabmeat, drained,flaked,and picked over
1 lb fish fillet, cut into 1 inch pieces (cod, haddock, halibut, etc.)
hot cooked rice
gumbo file

Steps:

  • Add the oil and flour to a cast-iron skillet; stir to combine.
  • Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
  • Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
  • Transfer mixture to a large pot.
  • Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
  • Peel and devein shrimp.
  • Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
  • Take out bay leaves.
  • Serve over hot cooked rice.
  • Sprinkle with file if desired.

SPICY GUMBO



Spicy Gumbo image

Make and share this Spicy Gumbo recipe from Food.com.

Provided by Christine Bettiga

Categories     Gumbo

Time 2h

Yield 6 serving(s)

Number Of Ingredients 34

3/4 cup vegetable oil
3/4 cup all-purpose flour
3 tablespoons olive oil
1 1/2 tablespoons paprika
1/2 tablespoon crushed red pepper flakes
1 tablespoon dried thyme leaves
1 teaspoon cayenne pepper
1 teaspoon garlic powder
2 bay leaves
1 teaspoon ground cumin
1 teaspoon white pepper
1 teaspoon Season-All salt or 1 teaspoon season salt
1 tablespoon creole seasoning (Tony Chachere's is great)
1 tablespoon fresh ground black pepper
1 tablespoon salt
2 tablespoons fresh garlic (chopped or minced)
2 small serrano peppers, chopped (add more if you like it hot)
6 green onions, finely chopped
3 stalks celery, finely chopped
2 large yellow onions, finely chopped
1 (28 ounce) can Rotel Tomatoes (mild or medium) or 2 (15 ounce) cans Rotel Tomatoes, and green chile's (1 each hot and mild)
1 cup fresh okra, cut into pieces (or 1 pkg frozen okra)
2 large bell peppers, cut into pieces (red or green)
5 cups chicken stock
2 cups v 8 vegetable juice
1 cup clam juice
1/2 lb fresh crabmeat
1/2 lb medium shrimp, cleaned, tails removed
1 cup fresh scallops
1 cup fresh mussels
1 cup chicken, sliced into small pieces
1 catfish fillet, cut into small pieces
5 cups cooked white rice
1 cup of your favorite smoked hot sausage, sliced (optional)

Steps:

  • Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy skillet or pan over low heat.
  • Stir constantly until the flour thickens and turns light brown.
  • Add more flour if needed to absorb oil and make a smooth paste.
  • It takes approximately 15 minutes or so, but be careful to not burn the flour.
  • Set the roux aside.
  • Mix together all spices in a bowl and set aside.
  • In a large 12 quart pot, sauté onions, garlic, bell pepper and celery in 3 tbsp olive oil.
  • Cook for approximately 3-4 minutes.
  • Add the chicken, shrimp, cat fish and okra (and sausage if desired).
  • Cook for approximately 4-5 minutes.
  • Add the peppers, tomatoes, seasonings, chicken stock, V-8 and clam juice.
  • Simmer, uncovered for approximately 1 hour.
  • With a wire whisk, slowly incorporate the roux into the mixture to desired consistency.
  • Add more chicken stock if necessary.
  • Add the rest of the seafood to the mixture.
  • Turn down heat, cover and simmer on low for about 10 minutes.
  • In a shallow bowl, mound 1/2 cup rice and ladle the gumbo on top.
  • Serve with oyster crackers and a dash of Tabasco sauce.

SPICY SHRIMP GUMBO



Spicy Shrimp Gumbo image

This recipe has been in my family for many years. Delicious during cold winter nights.

Provided by Mark Lackey

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h3m

Yield 9

Number Of Ingredients 13

½ cup vegetable oil
½ cup all-purpose flour
1 large onion, chopped
½ cup finely chopped celery
½ cup sliced green onion
½ cup chopped fresh parsley
6 cloves garlic, minced
4 cups chicken broth
1 teaspoon salt
½ teaspoon ground red chile pepper
2 pounds fresh medium shrimp, peeled and deveined
3 cups hot cooked rice
9 sprigs fresh parsley

Steps:

  • Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
  • Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
  • Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
  • Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 25.4 g, Cholesterol 155.8 mg, Fat 13.8 g, Fiber 2 g, Protein 20.4 g, SaturatedFat 1.9 g, Sodium 887.1 mg, Sugar 1.7 g

SPICY SHRIMP GUMBO



Spicy Shrimp Gumbo image

Make and share this Spicy Shrimp Gumbo recipe from Food.com.

Provided by Dede Lavezzo

Categories     Gumbo

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1/2 cup chopped parsley
1/2 cup chopped celery
1/2 cup sliced green onion
6 minced garlic cloves
4 cups chicken broth
1 (10 ounce) package frozen sliced okra, thaw
1 teaspoon salt
1/2 teaspoon ground red pepper
2 lbs raw small shrimp, peeled
3 cups hot cooked rice
1 cup wild rice

Steps:

  • For roux, blend oil and flour in stockpot.
  • Cook over medium heat 10-15 minutes until dark brown.
  • Add chopped onion, parsley, celery, green onions and garlic to roux.
  • Cook additional 5-10 minutes until tender.
  • Add broth, okra, salt and simmer for 15 minutes, covered.
  • Add shrimp, simmer 5 minutes more.
  • Add cooked rice, and serve.

Nutrition Facts : Calories 903.3, Fat 32.5, SaturatedFat 4.5, Cholesterol 335.8, Sodium 2863.8, Carbohydrate 97, Fiber 7.2, Sugar 4.8, Protein 54.7

Tips:

  • Use fresh seafood. Fresh seafood will have a better flavor and texture than frozen seafood.
  • Don't overcook the seafood. Overcooked seafood will be tough and chewy.
  • Use a variety of vegetables. This will add flavor and color to the gumbo.
  • Don't be afraid to experiment with different spices. Gumbo is a versatile dish that can be customized to your own taste.
  • Serve gumbo with rice. Rice is the traditional accompaniment to gumbo, but you can also serve it with pasta or bread.

Conclusion:

Spicy seafood gumbo is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover seafood. With a little planning and effort, you can easily make a pot of gumbo that your family and friends will love. So what are you waiting for? Give this spicy seafood gumbo recipe a try today!

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