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- LC
30-Minute Seafood Gumbo
Making a quick roux is essential for this seafood gumbo, which is easily made Whole30 compatible. Featuring a mix of crawfish and shrimp, you can add whatever seafood you prefer.
Ingredients
Instructions
- Step 1
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).
- Step 2
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.
- Step 3
Season with paprika, oregano, salt, pepper and dried parsley. Cover and simmer for about 10 minutes to allow the gumbo to thicken.
- Step 4
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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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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