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    You are in: Home / Southern / Southern Seafood Gumbo Recipe
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    Southern Seafood Gumbo

    Average Rating:

     3 Total Reviews

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    • on February 15, 2007

      1) A gumbo ALWAYS starts with a dark roux. 2) Gumbo NEVER contains tomatoes. 3) NEVER use cooked shrimp in a hot recipe...they turn oout tough and chewy. This dish is a version of Creole Shrimp/Fish.

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    • on February 15, 2007

      No roux. Can't have a real gumbo without a roux of some sort. Also, photo by jellybear looks great! Photo by chabear01 is not a real gumbo - it looks like rice with a shrimp gravy rather than a soup with rice, which is what gumbo is supposed to be.

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    • on September 16, 2006

      Even though I knew I would pay for eating this with all the tomatoes in it, I made this exactly as your recipe states. Except that I didn't have the V8 juice and didn't feel like running to the market, so I used the large bottle of Spicy Bloody Mary Mix I have had sitting on the shelf, with no ill effects. I also added File at the end, only because I LOVE, LOVE, LOVE the flavor it adds to Gumbo. Needless to say I overindulged with a large helping of seconds, as did everyone else here, and paid greatly for it, but will make this again and again. Thank You for a really super recipe.

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    Nutritional Facts for Southern Seafood Gumbo

    Serving Size: 1 (602 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 369.9
     
    Calories from Fat 41
    11%
    Total Fat 4.5 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 127.8 mg
    42%
    Sodium 804.2 mg
    33%
    Total Carbohydrate 48.0 g
    16%
    Dietary Fiber 5.7 g
    23%
    Sugars 10.0 g
    40%
    Protein 34.7 g
    69%
    Detailed Nutrition Values About Nutrition Info
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