Gulf of Mexico Gumbo

Gulf of Mexico Gumbo

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup all-purpose flour

  • 1

    teaspoon vegetable oil

  • 2

    cups chopped onion

  • 1

    cup chopped green bell pepper

  • ½

    cup chopped celery

  • 4

    garlic cloves minced

  • 1

    cup sliced okra

  • 1

    cup chopped tomato

  • cups water

  • 1

    teaspoon Cajun-Creole Seasoning (see recipe)

  • 4

    (8-ounce) bottles clam juice

  • 2

    bay leaves

  • ½

    pound skinned red snapper or other firm white fish fillet cut into 1-inch pieces

  • ¼

    cup thinly sliced green onions

  • ¾

    pound crayfish peeled

  • ¼

    pound medium shrimp peeled and deveined

  • ½

    teaspoon hot sauce

  • cups hot cooked long-grain rice

Directions

Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down.) Remove from heat; set aside. Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until vegetables are tender. Add okra and tomato; cover and cook 5 minutes, stirring occasionally. Add 1 1/2 cups water, Cajun-Creole Seasoning, clam juice, and bay leaves, and bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally. Add snapper; cook 5 minutes. Add green onions, crayfish, and shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce; discard bay leaves. Serve gumbo over rice. Serving Size: 1 cup gumbo and 1/2 cup rice


Nutrition

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