Louisiana Seafood Gumbo
A buttery, spiced seafood stew with okra, bell peppers and celery. Serve it over white rice or eat it as is.
How to make it
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1
Make a quick roux
Melt the butter in a deep pot. Stir in the flour if you want it thicker.
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2
Drop in the bomb
Pour in 3-4 cups (720-960 ml) of water, drop in 1 Seafood Boil Bomb and stir until it's dissolved.
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3
Add the vegetables
Add the bell pepper, celery, onion and okra and cook until soft.
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4
Add the seafood
Add the seafood and sausage and simmer until everything is cooked and tender.
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5
Serve
Spoon it over warm white rice or serve it as a stew.
Measurements are a guide, so adjust the water and seasoning to your taste.
More with your Seafood Boil Bomb
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Classic Seafood Boil
Shrimp, crab, mussels and clams tossed in a buttery Louisiana-style sauce with corn, potatoes and lemon.
Seafood Jambalaya
Rice, sausage and seafood simmered in one pot until the rice soaks up all the sauce.
Seafood Boil Shrimp Tacos
Saucy butter shrimp on tortillas with slaw, lime and a dollop of sour cream.
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