Seafood Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: whole chicken
2-3 ribs celery, cut in large pieces
1/2-1 onion, cut in large pieces
1 lb. fresh okra, chopped in small pieces
1 c. celery, chopped in small pieces
1 green bell pepper, chopped in small pieces
1 can crushed or chopped tomatoes (optional)
1 package green onions, including tops, chopped in small pieces
1/2 lb. andouille sausage, chopped in small pieces
2 lb. shrimp, cleaned & peeled
1 lb. scallops
oysters, crab, or fish if desired
4 bay leaves
salt & pepper
cayenne pepper
1 t. oregano
1 t. thyme
1 t. basil
1 t. mace
2 cloves garlic, minced (or 1 T. powder)
2 T. fresh parsley
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Directions: |
Directions:Boil chicken with celery, lemon pepper, and onion in 2 qt. water. Cool & debone chicken. Save the water you cooked the chicken in (discard the celery and onion). Cook okra in bacon grease to eliminate slime. Add to chicken broth & cook. Make a roux of 3/4 oil and 3/4 c. flour. Cook, stirring constantly in frying pan until pecan shell color. Add celery, bell pepper, onion, and cook until tender. Add tomatoes if desired. Add carefully to okra & broth. Add sausage, seafood, and some of the chicken pieces (optional). Season with bay leaves, salt & pepper, cayenne, oregano, thyme, basil, mace, garlic and parsley. Simmer about 1 hour until seafood is cooked. Let pot sit about 15 minutes before serving. Serve over cooked white rice. |
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