Food & Recipes Lifestyle

Pesce-Vegan Spicy Seafood Gumbo

It’s about that time! With Thanksgiving around the corner and Christmas down the street, everybody is heating up their gumbo pots and it’s time us pesce-vegan’s join in on the fun!


  • 1 gallon of water
  • 1 bag of Louisiana Gumbo Base
  • Gumbo file powder
  • 1 pound of peeled shrimp
  • 1 pound of fresh crab meat
  • 2 pounds of crawfish tails
  • 1 can of organic corn
  • 2 bunches of chopped green onions
  • 2 chopped green bell peppers
  • 2 chopped red bell peppers
  • 1/2 chopped onion
  • 3 fresh chopped jalapeno peppers
  • 3 teaspoons of cayenne pepper


  1. Take your gumbo pot and fill it up with 1 gallon of water. Now pour the bag of Louisiana Roux mix into it along with 3 tsp of cayenne pepper.  Place it on a medium heat and constantly stir as the roux gets warmer.
  2. In a skillet, season and saute the shrimp to your liking until it is fully cooked.
  3. In a separate skillet, saute the jalapenos, onions, green onions, corn, and bell peppers until the veggies are cooked and wilted.
  4. Now, add the crawfish tails and shrimp into the gumbo pot and cook for 5 minutes on medium heat.
  5. Place the stove on a lower heat and add the vegetables and crab meat.
  6. Let that simmer for 25-35 minutes while stirring every 5 minutes.
  7. Add file powder to thicken the gumbo to your liking.
  8. Serve the gumbo over brown rice and enjoy the flavorful seafood gumbo!

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