Seafood Gumbo II

Seafood Gumbo II
Seafood Gumbo II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    cup butter

  • 1

    cup flour

  • 2

    onions chopped

  • 2

    celery ribs finely chopped

  • 1/2

    green bell pepper finely chopped

  • 6

    cloves garlic minced

  • 3

    bay leaves

  • 2

    quarts shrimp or seafood stock

  • 4

    blue crabs halved

  • 1

    pound raw shrimp peeled, deveined

  • 1

    pound fish fillets cut into pieces (such as redfish or another firm-fleshed fish)

  • 1/4

    cup chopped parsley

  • 1

    bunch green onions chopped

  • 1

    pint oysters in their liquor Cooked white rice for serving

Directions

In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes. Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock. Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to 7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice. This recipe yields 8 servings.

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