As the weather get’s cooler, I love to cook soup, stews….pretty much anything warm and hearty. This gumbo is easy, quick, healthy and so good! I try not to eat alot of carbs for dinner, so I typically opt for no rice or a small amount of brown rice with my gumbo.
This recipe is great because it can be used with any seafood you have on hand. Here I use shrimp but fish is equally as good. Last week I tried it with catfish and it was surprisingly good!
Start by chopping 1 large onion, 1 large green pepper and 6 spears of cellery – add to soup pot with a Tablespoon of oil.
(I use olive oil but any you prefer will work)
Cook on medium until onion is translucent, about 5-7 minutes. Add 1/2 teaspoon garlic salt and 1/2 teaspoon pepper, 2 Teaspoons Cajun seasoning, 2 bay leaves, and 3 Tablespoons flour – stir and cook on low until the flour is absorbed. Add 4-6 cups vegetable or mushroom broth- the amount of broth you use depends on how you would like to serve it. I like mine without rice(very soupy) and my kids prefer less soupy and more rice. Add two cans (14.5 oz) diced tomatoes and one 6 oz can of tomato paste. Depending on how spicy you like it, add some hot sauce. I like to use a variety of Tobasco and Catalina or Louisana hot sauce. Simmer for about 30 minutes, then add raw seafood(or not) and cook another 5-10 minutes. You can also throw in frozen seafood, it will just take a little longer to cook. Serve with rice.