Shrimp and Scallop Gumbo Recipe
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Category: |
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Ingredients: |
Ingredients: In a large stock pot (8 qrt), add 3 quarts chicken stock. Set on back burner on med. low heat and simmer.
Dice 1 large sweet onion and several stocks of celery. Set aside in a bowl.
Dice 4 larger tomatoes
1 roasted red and yellow bell pepper. (Grill the pepper on high heat on grill, turning frequently, until skin is blackened - about 20 minutes.)
Let cool and peel blackened skin. Remove seeds, then rinse and dry pepper on a paper towel. Chop in med. pieces. Prepare roasted bell pepper in quantity. It freezes well and is a great addition to many dishes.
1½ lb shrimp (peeled and deveined)
1½ lb sea scallops, cut in half.
Put seafood in a bowl and squeeze the juice of one lemon over seafood and set aside.
Seasoning:
4 cloves garlic, crushed
1 bay leaf
1 tsp thyme
1 tsp pepper
Dash of cayenne pepper
Fresh chopped parsley
Fresh chives, minced
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Directions: |
Directions:It’s Time to Cook!
Roux: using a large non stick skillet, add 4 TBS butter on med high heat. Add 4 TBS flour to the melted butter. Add more butter or flour until you get a smooth (not dry) consistency. Stir constantly with a wooden spatula on med. to med. high until roux is dark brown. The transition from a dark brown roux to a burned mess can happen quickly, so be careful.
When the roux reaches the desired dark color, immediately add the diced celery, onions, and diced tomatoes into the stock pot.
Add the seasoning mix and stir. Add roasted bell pepper, stir. Add the shrimp and scallops and stir.
Cook at a medium to medium low temp to simmer uncovered approximately 2 to 3 hours. Add kosher salt as needed to taste. Can be served immediately or refrigerated and served a couple of days later.
Add a large spoonful of cooked rice to bowl before serving.
Serve with crusty bread, and for those who like more heat- tabasco sauce. Enjoy! |
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