Recipes and Cooking Cajun Seafood Gumbo 4.2 (17) 1 Review Add a bit of the bayou -- okra, seafood, and tongue-tingling spices -- to your menu with this Cajun stew. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 55 mins Total Time: 1 hrs 15 mins Servings: 6 Jump to Nutrition Facts Ingredients 12 ounce fresh or frozen peeled and deveined shrimp 6 ounce fresh or frozen crabmeat ⅓ cup all-purpose flour ¼ cup cooking oil ½ cup chopped onion ½ cup chopped red sweet pepper ½ cup chopped green sweet pepper 4 cloves garlic, minced ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon ground red pepper 3 cup chicken broth, heated 1 14.5 ounce can tomatoes, cut up 1 ½ cup sliced okra or one 10-ounce package frozen cut okra 2 bay leaves ½ pint shucked oysters, drained 3 cup hot cooked rice Directions Thaw shrimp and crab, if frozen. For roux, in a large heavy saucepan or 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 roux is light reddish brown. Stir in onion, red sweet pepper, green sweet pepper, garlic, salt, black pepper, and ground red pepper. Cook over medium heat for 3 to 5 minutes or until vegetables are just crisp-tender, stirring often. Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes. Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 5 minutes more or until shrimp turn opaque and oysters curl around the edges. Discard bay leaves. Serve in bowls with rice. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 354 Calories 13g Fat 35g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 354 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 10% Cholesterol 153mg 51% Sodium 897mg 39% Total Carbohydrate 35g 13% Protein 24g Vitamin C 55.5mg 278% Calcium 90.9mg 7% Iron 5.2mg 29% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.