Quick & Easy Seafood Gumbo

15 Min.
25 Min.
6
Ingredients
1
pound (16 - 20 count) shrimp, peeled and deveined
1 pound (16 - 20 count) shrimp, peeled and deveined
12
oysters, shucked, liquid reserved
12 oysters, shucked, liquid reserved
2
tablespoons vegetable oil
2 tablespoons vegetable oil
cups diced white onions
1½ cups diced white onions
cups diced green bell peppers
1½ cups diced green bell peppers
2
tablespoons minced garlic
2 tablespoons minced garlic
1
bay leaf, crumbled
1 bay leaf, crumbled
2
cups diced tomatoes
2 cups diced tomatoes
½
cup tomato puree
½ cup tomato puree
1
pound sliced okra, if using canned, drain
1 pound sliced okra, if using canned, drain
2
tablespoons The Original “Louisiana” Brand Hot Sauce™
2 tablespoons The Original “Louisiana” Brand Hot Sauce™
2
tablespoons Better Than Bouillon® Roasted Chicken Base mixed with 3 cups hot water
2 tablespoons Better Than Bouillon® Roasted Chicken Base mixed with 3 cups hot water
3
tablespoons salt free Cajun seasoning
3 tablespoons salt free Cajun seasoning
Directions
  1. Add the oil to a large stockpot over medium high heat. Add the onions and bell peppers and cook for 3 - 4 minutes. Add the garlic, bay leaf, and tomatoes and cooked for 1 minute more. Add the tomato puree, okra, Hot Sauce, Roasted Chicken broth, and Cajun seasoning to the pan and continue to cook for 10 minutes more.
  2. Add the shrimp and oysters with the reserved liquid to the pot, stir and cook for 10 minutes.
  3. Remove the pot from the heat and serve immediately with cooked rice.

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