Delicious Seafood Gumbo Low Sodium Recipes

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SEAFOOD GUMBO



Seafood Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h39m

Yield 8 servings

Number Of Ingredients 14

1/4 cup chopped parsley
1 bunch green onions, chopped
1 pint oysters, in their liquor
1 cup butter
1 cup flour
2 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
6 cloves garlic, minced
3 bay leaves
2 quarts shrimp or seafood stock
4 blue crabs, halved
1 pound raw shrimp, peeled and deveined
1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces

Steps:

  • In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
  • Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.
  • Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.

SHRIMP AND CRAB GUMBO



Shrimp and Crab Gumbo image

This excellent seafood gumbo recipe includes stewed tomatoes and oysters, along with crabmeat and shrimp and, of course, spices.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch     Soup

Time 1h20m

Yield 6

Number Of Ingredients 16

1/4 cup medium roux
2 large onions (chopped)
3 cups okra (chopped)
2 tablespoons oil
1 (14.5-ounce) can stewed tomatoes
3 cloves garlic (minced)
2 quarts water
Salt (to taste)
Black pepper (to taste)
Cayenne pepper (to taste)
1/2 cup parsley (finely chopped)
6 to 8 green onions (finely chopped)
2 pounds shrimp
1 cup oysters
1 cup crab meat
6 crab claws

Steps:

  • Enjoy!

Nutrition Facts : Calories 495 kcal, Carbohydrate 21 g, Cholesterol 448 mg, Fiber 4 g, Protein 75 g, SaturatedFat 2 g, Sodium 3305 mg, Sugar 7 g, Fat 12 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g

SEAFOOD GUMBO



Seafood Gumbo image

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity-onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. -Ruth Aubey, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 24 servings (6 quarts).

Number Of Ingredients 16

1 cup all-purpose flour
1 cup canola oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onions
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
1 tablespoon salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning

Steps:

  • In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Nutrition Facts : Calories 166 calories, Fat 10g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 900mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

SEAFOOD GUMBO



Seafood Gumbo image

For many African Americans, seafood gumbo is an essential part of New Year's celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family's southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.

Provided by Kayla Stewart

Categories     soups and stews, main course

Time 1h35m

Yield 4 servings

Number Of Ingredients 31

1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon powdered bay leaf (see Tip 1)
1 1/2 tablespoons garlic powder
1 tablespoon onion powder
1/2 teaspoon red-pepper flakes, or more to taste
1/2 teaspoon ground cayenne, or more to taste
2 tablespoons granulated sugar
2 tablespoons smoked paprika
1 tablespoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
4 tablespoons salted butter
1/4 cup vegetable oil
1/2 cup all-purpose flour
1 small onion, finely chopped
4 garlic cloves, minced
1 small celery stalk, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup grape tomatoes, halved
1/2 cup dried shrimp (optional; see Tip 2)
1 tablespoon tomato paste
5 cups store-bought or homemade chicken stock
4 ounces fresh or thawed frozen okra, sliced into rounds (1 cup)
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 lobster tails, shelled and cut into 3/4-inch pieces (optional; see Tip 3)
1/4 pound picked crab meat
1/4 pound sea scallops
1/2 pound medium shrimp
Kosher salt and black pepper
4 cups cooked jasmine rice, for serving

Steps:

  • Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
  • Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
  • Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
  • Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
  • While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
  • Season the gumbo to taste with salt and pepper and serve over rice.

DELICIOUS SEAFOOD GUMBO (LOW SODIUM)



Delicious Seafood Gumbo (Low Sodium) image

Great for once a month cooking, I love this, it freezes for up to 6 months so I recommend making it in double and triple batches it goes quick in my house. Don't be discouraged by all of the ingredients most of it is spices. I prefer to make my chicken broth and I don't salt the gumbo once I am done, for lower salt omit the sausage, and half of the celery, also use my recipe for vegetable broth if you can't find no sodium chicken broth or use no salt added or the lowest sodium you can find, but if you are not on a low sodium diet then it does enhance the flavor.

Provided by celestial_star03

Categories     Gumbo

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 24

1/4 cup oil
6 tablespoons flour
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup celery, diced
3 garlic cloves, minced
4 cups sodium-free chicken broth
1 tablespoon chicken base
3 cups water
2 bay leaves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 1/2 teaspoons dried thyme
1 teaspoon dried basil
1/3 cup dried parsley
1 teaspoon lemon pepper
1/2 teaspoon cayenne pepper
1 (14 1/2 ounce) can no-salt-added diced tomatoes
1/2 cup sliced Cajun-style sausage
4 cups cut okra (fresh or frozen)
1/2 lb lobster
1/2 lb crabmeat
1 lb fresh peeled shrimp
2 cups bay scallops

Steps:

  • In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color.
  • Add onion, pepper, celery and garlic cloves. Saute for 2 to 3 minutes, stirring constantly.
  • Slowly add chicken broth, and chicken base, stirring as you go.
  • Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, black pepper, garlic powder, and tomatoes.
  • Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Salt to taste.
  • Add lobster, crabmeat, shrimp and scallops. Simmer for an additional 15-20 minutes or until the crabmeat is done and the shrimp is opaque.
  • Serve over hot white or brown rice.

Nutrition Facts : Calories 295.1, Fat 9, SaturatedFat 1.3, Cholesterol 144, Sodium 535.2, Carbohydrate 18.9, Fiber 3.9, Sugar 4.6, Protein 34.6

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