Delicious Seafood Gumbo Low Sodium Recipes

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DELICIOUS SEAFOOD GUMBO (LOW SODIUM)



Delicious Seafood Gumbo (Low Sodium) image

Great for once a month cooking, I love this, it freezes for up to 6 months so I recommend making it in double and triple batches it goes quick in my house. Don't be discouraged by all of the ingredients most of it is spices. I prefer to make my chicken broth and I don't salt the gumbo once I am done, for lower salt omit the sausage, and half of the celery, also use my recipe for vegetable broth if you can't find no sodium chicken broth or use no salt added or the lowest sodium you can find, but if you are not on a low sodium diet then it does enhance the flavor.

Provided by celestial_star03

Categories     Gumbo

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 24

1/4 cup oil
6 tablespoons flour
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup celery, diced
3 garlic cloves, minced
4 cups sodium-free chicken broth
1 tablespoon chicken base
3 cups water
2 bay leaves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 1/2 teaspoons dried thyme
1 teaspoon dried basil
1/3 cup dried parsley
1 teaspoon lemon pepper
1/2 teaspoon cayenne pepper
1 (14 1/2 ounce) can no-salt-added diced tomatoes
1/2 cup sliced Cajun-style sausage
4 cups cut okra (fresh or frozen)
1/2 lb lobster
1/2 lb crabmeat
1 lb fresh peeled shrimp
2 cups bay scallops

Steps:

  • In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color.
  • Add onion, pepper, celery and garlic cloves. Saute for 2 to 3 minutes, stirring constantly.
  • Slowly add chicken broth, and chicken base, stirring as you go.
  • Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, black pepper, garlic powder, and tomatoes.
  • Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Salt to taste.
  • Add lobster, crabmeat, shrimp and scallops. Simmer for an additional 15-20 minutes or until the crabmeat is done and the shrimp is opaque.
  • Serve over hot white or brown rice.

Nutrition Facts : Calories 295.1, Fat 9, SaturatedFat 1.3, Cholesterol 144, Sodium 535.2, Carbohydrate 18.9, Fiber 3.9, Sugar 4.6, Protein 34.6

SEAFOOD GUMBO



Seafood Gumbo image

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity-onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. -Ruth Aubey, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 24 servings (6 quarts).

Number Of Ingredients 16

1 cup all-purpose flour
1 cup canola oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onions
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
1 tablespoon salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning

Steps:

  • In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Nutrition Facts : Calories 166 calories, Fat 10g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 900mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

SEAFOOD GUMBO



Seafood Gumbo image

Provided by Wanna Make This?

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon cayenne
1 1/2 cups frozen diced yellow or white onion, thawed and drained well
1 tablespoon frozen chopped or pureed garlic, thawed
1 large green or red jalapeno, seeded and minced
Kosher salt and freshly ground black pepper
1/4 cup seafood seasoning spice blend
2 cups frozen yellow corn, thawed
2 cups frozen sliced okra, thawed
6 cups low-sodium chicken broth
2 cups long grain rice
1 pound frozen crawfish tails, thawed and drained well
1 pound frozen shrimp (16/20), peeled, deveined and tails removed, thawed and drained well

Steps:

  • Melt the butter in a large Dutch oven over medium heat. Whisk in the flour and cook until toasted and browned, about 8 minutes, whisking constantly; the texture and color will be like a thin, amber gravy. Whisk in the cayenne until combined.
  • Add the onions and cook until tender, about 5 minutes, stirring frequently. Add the garlic and jalapeno and cook until tender, about 2 minutes, stirring constantly. Season with salt and pepper. Stir in the seafood seasoning spice blend, corn, okra and chicken broth. Bring to a boil, reduce to a simmer and cook until the gumbo has reduced slightly and is thickened, 20 to 25 minutes, stirring occasionally.
  • Meanwhile, combine the rice and 3 cups water in a medium saucepan. Bring to a boil and then immediately cover with a tight-fitting lid. Reduce the heat to low and cook until the rice is just tender and all of the water is absorbed, 12 to 15 minutes. Turn off the heat and allow to steam for 5 minutes. Fluff with a fork and cover with the lid to keep warm.
  • When the gumbo has reduced slightly and is thickened, stir in the crawfish tails and shrimp and cook until the shrimp is opaque and the crawfish is warmed through, 3 to 5 minutes.
  • Serve the hot gumbo alongside the rice.

LOW-FAT GUMBO



Low-Fat Gumbo image

This is my rendition of gumbo, but without the rue. I and my very manly guy friends still absolutely loved it though. It's very healthy and satisfying. This batch made enough to last me for a week's worth of lunches. With most of the ingredients (mainly veggies) you can add and subtract to your liking.

Provided by Chef amfox

Categories     Gumbo

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 tablespoon extra spicy seasoning mix, I ended up adding lots more
1 vidalia onion
2 stalks celery, chopped
1 bell pepper, chopped (any color)
2 garlic cloves
14 ounces chicken broth
28 ounces stewed tomatoes
1 lb shrimp, and or 1 lb chicken
pepper
salt
garlic powder
1 cup okra (optional)
1/2 cup corn (optional)
1 teaspoon hot sauce (more or less)

Steps:

  • Heat broth and mix hot spices, celery, bell pepper, and garlic till softened.
  • Add stewed tomatoes, okra, salt and pepper, and hot sauce - I added more extra spicy mix.
  • Let simmer at least 20 minutes.
  • Add shrimp onions, corn, and a little garlic powder.
  • Can be served over rice.

Nutrition Facts : Calories 138.2, Fat 1.6, SaturatedFat 0.4, Cholesterol 147.2, Sodium 740, Carbohydrate 12.6, Fiber 2.3, Sugar 8, Protein 19

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