Christmas Eve Seafood Gumbo

This delicious and hearty gumbo is perfect for your holiday table. It feeds a crowd and is chockfull of fresh seafood. In keeping with holiday seafood traditions in our house, this gumbo hits the spot. You can serve it with or without rice-its filling either way. One of the best things about this recipe? It’s gluten-free, using chickpea flour to make the roux instead of white flour!

It looks like a lot of work, but you can make the stock and chop the vegetables the day before. On the day of, simply prep your seafood, sauté the sausage and vegetables, make the roux and complete the gumbo. My Healthy On You® House of the Rising Spice creole spice blend reduces the number of spices you will need to make this dish super flavorful and healthy.

You can reduce the types of seafood you use, just double up on the other seafood so there is plenty to go around!

Happy Holidays!


Makes 8 servings

Shrimp Stock

  • 2 cups
    shrimp shells (You can use the shells from the shrimp below)
  • 2 cups
    clam juice
  • 3 cups
    fish or chicken stock

For the Gumbo

  • 1 lb
    shrimp, peeled, deveined (save the shells for the stock)
  • ½ lb
    lump crab meat
  • 1 lb
    pre-cooked octopus, chopped into ½ pieces (I purchased from Costco)
  • 8
    medium oysters removed from shell (you can usually purchase in a pre-packaged container from the seafood section of grocery store)
  • 4
    Aidells Cajun Style Andouille Sausages cut in ½ inch slices
  • 4 tbsp
    olive oil, separated
  • 2 tbsp
    chickpea flour
  • 1
    medium onion, diced
  • 2
    stalks of celery, diced
  • 1
    medium green pepper, diced
  • 1 cup
    green onion/scallion, chopped
  • 4 cloves
    garlic, crushed
  • ½ tsp
    cayenne pepper
  • 2 cups
    okra, chopped roughly
  • 2 tsp
    tomato paste
  • 1 14 oz
    canned chopped tomato
  • 4 cups
    shrimp stock
  • 2 tsp
    sea salt
  • fresh ground pepper
  • chopped parsley for garnish

Make the Stock

  1. Combine the shrimp shells, clam juice and broth in a stockpot; simmer for 20 minutes over medium heat, then strain and set aside, discarding the shells.

Make the Gumbo

  1. In a large cast iron dutch oven, heat 2 tbsp of the olive oil under medium heat. Sauté the okra turning often for 10 minutes. Remove from the pan and set aside.
  2. In the same pot, add the sausages and sauté until brown on both sides, about 5-7 minutes. Remove from the pan and set aside.
  3. Add the remaining 2 tbsp of the olive oil to the pot, add the chickpea flour and stir. The mixture will be light brown and foamy. Continue to stir until the color becomes a medium brown about 8 minutes. Try not to burn the roux. If it begins to darken too quickly, reduce the heat.
  4. Add the onions, pepper, and celery to the pot and sauté until the vegetables soften about 5 minutes.
  5. Add the garlic, the House of the Rising Spice, cayenne pepper, sea salt and combine.

  6. Add the tomato paste, chopped tomatoes, stock, okra, green onions, and sausages.  Bring the pot to a boil, reduce the heat and cover for 45 minutes.
  7. Add the shrimp, pre-cooked octopus, crab, and oysters. Allow to cook for an additional 5 minutes.
  8. Remove from heat and serve hot. Season with additional salt, if necessary. Add freshly ground black pepper and garnish with parsley.
Samantha Binkley