Simple Seafood Gumbo

Simple Seafood Gumbo

Simple Seafood Gumbo made with shrimp, scallops, cod, and Cajun sausage simmered in a rich, flavorful broth. This easy gumbo recipe features fire-roasted tomatoes, bold Cajun seasoning, and the classic veggie trinity. Serve over rice for a hearty and comforting Southern dinner. Perfect for beginners looking for an authentic Louisiana-style seafood gumbo made simple.

Course Dinner, Lunch

Cuisine American

Recipe Type Cajun, Fall, Healthy Choices, Healthy Dinner, High-Protein Meals, Meal Prep, Pork, Rainy Day, Rice Dishes, Sausage, Seafood, Served Hot, Shrimp, Soups, Spring Dinner, Summer, Summer Dinner

Skill Level Easy

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 417kcal

Author Angela G.

Equipment

dutch oven

Ingredients

14 oz fire-roasted diced tomatoes
12 oz Andouille sausage sliced ½” thick
¼ cup vegetable oil
¼ cup flour
1 small white onion diced
2 stalks celery sliced
1 small carrot diced
½ red pepper diced
1 tablespoon minced garlic
2 cups chicken broth
14 oz crushed tomatoes
Cajun or creole seasoning to taste
1 cod filet cut in pieces
1 lb raw shrimp
1 lb raw bay scallops
2 cups cooked rice

Instructions

Heat based ingredients. In a dutch oven (or large pot), heat oil over medium-high then add sausage, carrots, celery, onions and red pepper and cook until sausage is browned and veggies are slightly softened (about 5 minutes).
Thicken. Sprinkle in flour and add garlic then cook for an additional 3 minutes, stirring to combine flour with the remaining oil.
Add broth. Add chicken broth, tomatoes and Cajun seasoning then simmer for 20 min.
Add seafood. shrimp and bay scallops 6-8 min before serving so as not to over cook. *Be sure seafood is fully cooked before serving.
Serve. Spoon gumbo hot, over warm cooked rice.

Video

Notes

Be careful not to overcook the seafood or it will become rubbery. Once soup is cooked, serve immediately or chill and heat right before serving.

Nutrition