Seafood Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 C oil
1/2 C sifted flour
6 stalks celery, chopped
2 lg onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
1/4 to 1/2 C parsley, chopped
1 lb okra, sliced ( okra can be frozen)
1 lg chicken, boiled & cut off the bone in bite sized pieces
2 qts chicken stock
2 qts water
1/2 C worchestershire sauce
Tobasco to taste
1/2 C catsup
1 lg tomato, chopped
2 T salt
4 slices bacon or 1 lg slice of ham, chopped
1-2 bay leaves
1/4 tsp thyme
1/4 tsp Rosemary
Red pepper flakes
1 lb crabmeat
1 lb cleaned shrimp
Oysters & scallops, if available
Fish can also be added to the gumbo, if desired. Use a firm white fish such as grouper, snapper, cod or halibut. Cut in 1 inch pieces.
Rice
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Directions: |
Directions:In an iron pot over low heat, add 1/2 C oil. Slowly add 1/2 C sifted flour, stirring constantly with a wooden spoon. Continue cooking & stirring until the roux is med brown, 30 to 40 minutes.
Add celery, onions, bell pepper, garlic & parsley to roux and continue cooking & stirring over low heat for 20 to 30 minutes, until veggies are soft.
In a separate fry pan, fry bacon until crispy. Remove bacon from the pan and add the sliced okra. Continue cooking until okra is done. At this point, the roux can be frozen for later use.
Add the chicken broth & water to the roux. Then add the worchestershire sauce, tobacco, catsup, chopped tomato, salt & other herbs & spices. After the above has been added, simmer for about 2 hours.
Close to serving time add the crab, shrimp, oysters & scallops, as well as the cooked chicken. Simmer for 15 to 20 minutes. Serve over rice. Can be frozen. |
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Number Of
Servings: |
Number Of
Servings:10 to 12 |
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