Seafood Gumbo from Captain D's features a rich, flavorful broth simmered with tender shrimp, succulent crab meat, fresh oysters, and Andouille sausage, combined with a medley of aromatic vegetables and spices, served over steamed white rice for a hearty, comforting Southern dish.
Equipments
- Large stock pot
- Wooden spoon
- Ladle
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Skillet or sauté pan
- Mixing bowl
- Rice cooker or saucepan (for rice)
Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 8 oz (225g) lump crab meat
- 8 oz (225g) fresh oysters, shucked
- 12 oz (340g) Andouille sausage, sliced
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1/2 cup (70g) all-purpose flour
- 1/2 cup (120ml) vegetable oil
- 4 cups (960ml) seafood stock or chicken broth
- 2 bay leaves
- 1 (14.5 oz/410g) can diced tomatoes, undrained
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 2 green onions, sliced
- Cooked white rice, for serving
When preparing Seafood Gumbo, be sure to use fresh seafood such as peeled shrimp, lump crab meat, and shucked oysters to capture authentic flavors. Andouille sausage adds a smoky depth, so choose a high-quality sausage for the best results. Aromatic vegetables like onion, bell pepper, and celery form the base, while spices including Cajun seasoning, smoked paprika, and cayenne provide the characteristic heat and complexity. Flour and vegetable oil create a roux to thicken the gumbo, so maintain a steady heat to avoid burning. Your careful selection of these ingredients will help you replicate the rich, hearty taste of Seafood Gumbo from Captain D's copycat menu.
Instructions
- Prepare all ingredients (chop vegetables, slice sausage, peel and devein shrimp, shuck oysters).
- Heat oil in the large stock pot over medium heat.
- Gradually whisk in flour to make a roux; cook, stirring constantly, until dark brown (about 10-15 minutes).
- Add onion, bell pepper, celery, and garlic to the roux; cook until vegetables are softened.
- Stir in sliced sausage; cook 3-4 minutes.
- Pour in seafood stock or chicken broth slowly, stirring well to combine.
- Add diced tomatoes with their juice.
- Stir in bay leaves, Cajun seasoning, smoked paprika, thyme, oregano, cayenne, salt, black pepper, and Worcestershire sauce.
- Bring gumbo to a simmer; cover and cook 30-40 minutes, stirring occasionally.
- Add shrimp, crab meat, and oysters to the pot; cook 5-7 minutes until the seafood is just cooked through.
- Remove from heat; discard bay leaves.
- Stir in chopped parsley and sliced green onions.
- Ladle gumbo over cooked white rice in serving bowls.
- Serve hot.
Substitution
Seafood Gumbo from Captain D's copycat menu can be customized if you have limited seafood options; substituting crab meat with canned crab or replacing oysters with clams or mussels works well without compromising flavor. You can skip Andouille sausage and use smoked kielbasa or chorizo to maintain the dish's smoky depth. When making the roux, carefully monitor the flour and oil mixture to avoid burning, as this impacts the gumbo's overall richness. If seafood stock is unavailable, chicken broth is a practical alternative that still yields a tasty broth. Your cooking time may vary slightly depending on the freshness of ingredients, so taste and adjust seasoning before serving over white rice.
Tips
Ensure you whisk the flour into the oil gradually to form a smooth roux without lumps, cooking it until it turns a deep brown for authentic flavor. Avoid overcooking the seafood by adding shrimp, crab, and oysters only at the end of the simmering process and cooking just until they are opaque and tender. Monitor the gumbo closely while simmering to prevent sticking or burning at the bottom of your stock pot; stirring occasionally is essential. Your final dish will be at its best when served hot over freshly cooked white rice, balancing the rich, spicy broth and tender seafood.
Nutritions
Seafood Gumbo from Captain D's delivers a protein-packed meal rich in omega-3 fatty acids from shrimp, crab meat, and oysters, promoting heart health and brain function. The Andouille sausage adds a flavorful source of protein and fat, while the medley of bell peppers, celery, and onions provides essential vitamins, antioxidants, and dietary fiber for digestion. Due to the roux made with flour and oil, this dish contains carbohydrates and healthy fats, making it a balanced option for energy levels. Your meal over steamed white rice includes complex carbohydrates, contributing to sustained energy and fullness.
Storage
Store your leftover Seafood Gumbo in airtight containers to maintain its rich flavors and prevent contamination. Refrigerate for up to 3 days, ensuring it is cooled to room temperature before sealing. For longer storage, freeze the gumbo in portion-sized containers for up to 3 months, thawing overnight in the refrigerator before reheating gently on the stovetop.
Variation or Alternatives
You can replace Andouille sausage with smoked kielbasa or chorizo to introduce a different smoky flavor profile. For a gluten-free variation, substitute all-purpose flour with rice flour or cornstarch to make the roux. Consider using brown rice or cauliflower rice instead of white rice to add fiber and reduce carbs. Adjust the cayenne pepper to suit your preferred spice level while maintaining the dish's signature heat.
Allergies
Seafood Gumbo from Captain D's contains common allergens such as shellfish (shrimp, crab meat, oysters) and pork (Andouille sausage), which may trigger reactions if you have crustacean or mollusk allergies or pork sensitivities. The dish also includes wheat flour used for thickening, posing a risk for individuals with gluten intolerance or celiac disease. It's important to review ingredient labels and consult with your healthcare provider before consuming this dish if you have food allergies.
Why this recipe?
Seafood Gumbo from Captain D's restaurant features a rich blend of fresh shrimp, crab, and fish simmered in a savory, spiced roux with okra and tomatoes, offering authentic Southern flavors. The dish's hearty texture and bold seasoning create a satisfying meal that appeals to seafood lovers and comfort food enthusiasts alike. You'll appreciate the balanced combination of spices and freshness that make this gumbo distinct and crave-worthy. Trying the copycat recipe allows you to recreate this iconic taste at home with control over ingredients and seasoning tailored to your preference.