Ingredients: |
Ingredients: 1/2 cup vegetable oil
1/4 cup all-purpose (plain) flour
3 yellow onions, chopped
4 cloves garlic, minced 1 celery stalk, chopped
1 green bell pepper seeded, deribbed, and chopped
1 lb okra, trimmed and cut crosswise into slices 1/2 inch thick
1 cup peeled, halved, seeded, and chopped tomatoes (fresh or canned)
4 cups Fish Stock
2 cups water
1/4 teaspoon red pepper flakes
2 bay leaves
1 teaspoon chopped thyme
1/2 lb cooked crabmeat
1 lb prawns, peeled and deveined
1/2 lb bay scallops
Salt and freshly ground pepper
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Directions: |
Directions:In a large soup pot over medium-low heat, warm the vegetable oil. Add the flour and cook, stirring, until the mixture is golden brown, about 10 minutes.
Add the yellow onions, garlic, celery, and bell pepper. Cook, stirring, until the vegetables soften, about 10 minutes. Add the okra and tomatoes, cover, and simmer gently, stirring occasionally until thickened slightly, about io minutes.
In a bowl or another vessel, combine the fish stock and water. Slowly add this mix-ture to the vegetables, a ladleful at a time, stirring constantly until all of the liquid has been used. Add the red pepper flakes, bay leaves, and thyme. Simmer gently, uncovered, for 30 minutes.
Add the crabmeat, prawns, scallops, and salt and pepper to taste. Simmer until the shellfish are cooked and the flavors are blended, about 10 minutes.
Discard the bay leaves. Ladle the gumbo into warmed bowls and serve immediately. |
Personal
Notes: |
Personal
Notes: This hearty soup begins with a roux—a cooked mixture of flour and oil—which serves as a thickening agent. For additional flavor, add 6 green (spring) onions, sliced, and 3 tablespoons chopped fresh parsley with the shellfish.
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This recipe for Shellfish Gumbo is from