Seafood Gumbo

By á-174942

Ingredients

• 1/3 cup butter
• 1/3 cup flour
• 2 garlic cloves crushed
• 2 medium onions sliced
• 2 celery stalks diced
• 1 medium green bell peppper sliced into strips
• 3 cups chicken stock or clam broth
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon red pepper sauce (Tabasco) or to taste
• 16 ounces sliced okra (fresh frozen or canned)
• 1 quart whole tomatoes - (32 oz)
• 1 1/2 pounds raw seafood - (shrimp, scallops, firm white fish, shelled clams) your choice
• 3 cups cooked white rice
• 1/4 cup minced fresh parsely

Details

Servings 1

Preparation

Step 1

In a stock pot with a lid, melt the butter and add flour. Stir constantly over medium-high heat until butter-flour combination turns a dark honey color. Do not let it burn!

Immediately add the garlic, onions, celery and green pepper. Stir for an additonal 4 to 5 minutes until vegetables are wilted. Add the chicken stock, seasonings, Tabasco, okra, and tomatoes. Stir to combine. Bring to a simmer and let simmer for 45 minutes, stirring occasionally.

Add the 1 1/2 punds of fish and simmer for 5 to 7 minutes longer. Adjust seasonings and serve over a portion of white rice. Garnish with minced parsely.

This recipe yields ?? servings.