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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Scallop Gumbo Recipe

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This recipe for Scallop Gumbo is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil

2 tablespoons butter

1/3 cup flour

1 onion, chopped

1 green bell pepper, chopped

2 celery stalks, chopped

2 tablespoons minced garlic

Salt and black pepper

2 to 3 cups vegetable or chicken stock, or water

2 cups chopped tomatoes with their juice (canned are fine)

1 tablespoon fresh thyme, or 1 teaspoon dried

1 tablespoon fresh oregano, or 1 teaspoon dried

2 bay leaves

Cayenne to taste

1 pound scallops (or black eyed peas canned and 2 cups okra

Chopped fresh parsley, for garnish.

Directions:
Directions:
1. Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.

2. Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.


Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
http://www.nytimes.com/2010/02/03/dining/031mrex.html?emc=eta1

 

 

 

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