Wednesday, June 22, 2016

Spicy Seafood Gumbo

Spicy Seafood Gumbo    


 1 cup vegetable oil
 1 cup flour
 2 cups chopped onions
 8 ribs celery, chopped
 3 cloves garlic, minced
 8 cups chicken broth, canned or from base
 2 large cans (28 ounces each) tomatoes, diced
 2 packages (10 ounces each) frozen okra, sliced, thawed
 1 pound crab claws
 1/4 cup Worcestershire sauce
 1 tablespoon hot sauce
 2 large dried bay leaves
 1/2 cup fresh minced parsley
 2 teaspoons dried leaf thyme
 2 teaspoons dried leaf basil
 2 teaspoons dried leaf oregano
 1 teaspoon sage
 1 teaspoon pepper
 2 pounds shrimp, medium, unpeeled
 1 quart oysters, undrained
 1 pound crab meat
 1 pound fish fillets, such as catfish or other firm white fish, cut in 1-inch pieces
 hot cooked rice    


1. Combine oil and flour in a heavy skillet; cook over 
medium heat for 20 minutes, stirring constantly, until roux is dark. 
Be very careful to keep the roux from scorching. 

 2. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. 
Transfer mixture to a Dutch oven or large kettle. 

 3. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, 
bay leaves, parsley, thyme, basil, oregano, sage, and pepper; 
simmer 2 hours, stirring occasionally. 

 4. Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish to the pot; 
simmer 10 to 15 minutes. 
Remove and discard bay leaves.

 5. Serve gumbo over hot cooked rice.

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