Seafood Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound wild caught shrimp cleaned
1 pound smaller wild caught shrimp
1 pound wild caught white fish like cod
24 oz frozen okra
1 bunch green onions with tops chopped
1 onion
1/2 cup green pepper
2 cups celery chopped
1 1/2 stick butter
1/2 cup flour
I large can diced tomatoes
1 large can crushed tomatoes
2 cloves garlic chopped
2 cups fresh parsley chopped
1 T Lea & Perrins worchester
1 t seafood seasoning
salt & pepper
dash hot sauce
2 1/2 cups vegetable stock
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Directions: |
Directions:Melt one stick butter in skillet & add flour. Make a roux by heating over low heat until it is brown and the flour starts to separate from the butter. Stir constantly. This should take about an hour. While the roux is browning, chop your vegetables and heat in another skillet with 1/2 stick of butter until soft. Do not add the parsley yet. Clean and devein your shrimp and cut up the cod into 1/2 inch pieces. In a large pot, add cooked vegetables and roux. Stir in diced and crushed tomatoes, seasoning, a dash or two of hot sauce and vegetable stock. Add seafood and simmer about 30 minutes. Add parsley and cover and let sit on stove for another 30 minutes or so. Serve with rice. |
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Number Of
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Number Of
Servings:lots |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This is my favorite meal on Ash Wednesday or Fridays during Lent. It was adapted from The Cotton Country Collection, a cookbook given to me by my dear friend Denise DelSasso Wiesemann.
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