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30-Minute Seafood Gumbo
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Instructions
1
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Heat a dutch oven to medium-high heat on the stove. Start your roux by adding flour and oil to the pan, stirring continuously for 5 to 7 minutes, as mixture starts to turn brown. Reduce heat and continue cooking until you get a dark caramel color on your roux, without burning (about 10 minutes).
2
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Add onion, celery and green pepper (the holy trinity) to the pot and stir, cooking for about 5 minutes. Pour in 4 cups stock or broth and okra, returning heat to medium-high until mixture comes to a boil.
3
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Season with paprika, oregano, salt, pepper and dried parsley. Cover and simmer for about 10 minutes to allow the gumbo to thicken.
4
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Add seafood and Cajun seasoning, cooking uncovered, for about 5 minutes, until seafood is cooked through. Serve with rice (or cauliflower rice for Whole30).
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Recipe Facts
Diet at a Glance
High Protein
Low-Cholesterol
Low Sugar
Low Carb
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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