Sous Vide Seafood Gumbo

Sous Vide Water Bath/Immersion Circulator; Vacuum Sealer/Water Displacement Method; Large Skillet; Sous Vide Bag(s)

15 minutes

2 hours

Cajun

Sous Vide, Seafood Gumbo, Cajun, Healthy

Main Course

Sous Vide

Gluten Free; Dairy Free

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1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

2 celery stalks, diced

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

½ teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon ground black pepper

¼ teaspoon sea salt

2 cups vegetable broth

1 cup long

grain white rice

8 ounces shrimp, peeled and deveined

8 ounces mussels or clams

Preheat your sous vide water bath to 140°F (60°C).

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the bell pepper and celery and cook for an additional 3 minutes.

Add the smoked paprika, cayenne pepper, oregano, thyme, black pepper and salt to the skillet and stir to combine. Cook for an additional minute before adding the vegetable broth and rice. Bring to a boil then reduce heat to low and simmer for 10 minutes or until the rice is cooked through.

Place the shrimp and mussels or clams in a sous vide bag with the cooked vegetables and rice mixture. Seal the bag using either a vacuum sealer or water displacement method then place in your preheated sous vide water bath for 2 hours.

Once cooked through remove from water bath and serve immediately with your favorite sides! Enjoy!

Calories – 400; Fat – 10g; Carbohydrates – 30g; Protein – 30g

This delicious seafood gumbo is made with sous vide cooking for maximum flavor! It’s packed with vegetables, shrimp and mussels or clams for a healthy meal that’s sure to please everyone at your table!

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Cajun and Creole cuisines, which originated in Louisiana, are known for their spicy flavors.