Nicki’s Seafood Gumbo

Nicki’s Seafood Gumbo

Dei Fratelli Tomatoes

Disclosure: I was provided product samples from Dei Fratelli to try.  Any opinions I expressed are my own and have not been influenced.

A few months back I was send a wonderful package of goodies from Dei Fratelli.  It contained these cut tomatoes from their Truly product line.  I’ve cook with them all but I just used my final box and decided I was super long over due to post some of the delicious recipes I created with their amazing products.  I’ve never heard of the line before but I came across them on a food blogger site and wanted to try it myself.  So I reached out and they sent me the samples to try.  The hardest part was figuring out what to make with the tomatoes, so many different choices were in my head.  This recipe is for Nicki’s Seafood Gumbo.  This is my version of seafood gumbo.  I used the Finely Chopped Tomatoes for two reasons, it already came with onions, carrots and celery so I didn’t have to add those to my gumbo and the tomatoes were finely chopped so they weren’t going to over power the gumbo.  According to my husband, I hit it on the head for sure this time and he attributes it to my use of the Dei Fratelli Tomatoes and I have to agree they were perfect in this dish and all the other dishes I used them in.

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Here’s my recipe for Nicki’s Seafood Gumbo


Seafood Gumbo

Serves 6
Prep time 30 minutes
Cook time 35 minutes
Total time 1 hours, 5 minutes
Allergy Shellfish
Misc Freezable, Serve Hot
This is my take on a yummy seafood gumbo. You can totally take this basic recipe and add to it in so many different way to make it more suitable for your own taste buds. It's a must try and it's sure to be a hit.


  • 1 batch light/medium roux (recipe will be in the notes section)
  • 1lb medium shrimp (peeled and deveined)
  • 4 cups chicken stock
  • 1lb lump or claw crab meat
  • 1 packet Johnsonville Smoked Andouille Sausage
  • 1 packet Dei Fratelli Truly Finely Chopped Tomatoes
  • 1 teaspoon black pepper
  • 2 teaspoons Old Bay Seasoning
  • 2 teaspoons Tony's Creole Seasoning


Roux Recipe

1/2 cup vegetable oil

1/2 cup flour

Heat oil in a large pot (make sure you use a pot with a thick bottom and one that won't stick you don't want to burn the roux or cause your gumbo to stick to the pot) over medium heat.  Using a whisk slowly add the flour, stirring constantly until the roux is a nutty brown color.  At this point it ready for use.  You can make the roux darker if you like but make sure you stay at the pot and don't stop stirring to prevent it from burning.


Step 1
Cut the sausage into bit size pieces and saute in a cast iron skillet. You just want it to get a little brown, I like the taste of it that way but you can skip this step if you choose.
Step 2
Make the roux, when it's a light to medium color add your package of Dei Fratelli Truly Finely Chopped Tomatoes and stir. Then add in the cooked sausage, seasonings and chicken stock. Reduce your fire to low, cover and allow to simmer for twenty minutes.
Step 3
Add the peeled and deveined shrimp to the mixture and allow to simmer for eight to ten more minutes.
Step 4
Gently stir in the crab meat. Do no over stir you don't want to break up the pieces. Simmer for two more minutes and then turn off.
Step 5
Serve over cooked white rice.



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Nickida - is a wife and stay at home mother of four. She was born in Trinidad but moved to the US at age 14. She started blogging on an off for about three years and recently started writing more consistently. She enjoys sharing about her children, marriage, books, recipes, movies, reviews, giveaways and much more. She is working on improving her baking skills and building on her cake decorating business.

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  1. Sue Murphy says

    Hi, Nickida,

    This recipe looks awesome. I plan on trying it for my next family dinner. Can the roux be made ahead of time? Can it be frozen?



    • says

      HI Sue, Yes you can make it ahead and freeze it but I would recommend you add the liquids with the roux to freeze them together so its like freezing a soup or something like that. You can also freeze your Gumbo and keep it for about a week or two. Mines kept for five days in the refrigerator and was still good.

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