spicy seafood gumbo

spicy seafood gumbo
spicy seafood gumbo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c. vegetable oil

  • 1

    c. all-purpose flour

  • 4

    med. onions, chopped

  • 8

    stalks celery, chopped

  • 3

    cloves garlic, minced

  • 4

    (14 1/2 oz.) cans ready to serve vegtable stock

  • 1

    (32 oz.) can seafood stock

  • 2

    (28 oz.) cans whole tomatoes, undrained and chopped

  • 2

    (10 oz.) pkg. frozen sliced okra, thawed

  • 1/4

    c. Worcestershire sauce

  • 1

    tbsp. hot sauce

  • 5

    bay leaves

  • 1/2

    c. minced fresh parsley

  • 2

    tsp. dried whole thyme

  • 2

    tsp. dried whole basil

  • 2

    tsp. dried whole oregano

  • 2

    tsp. rubbed sage

  • 2

    Tbs. creole seasoning

  • 1

    tsp. pepper

  • 2

    lb. unpeeled medium size fresh shrimp

  • 1

    (12 oz.) bag crawfish tail meat

  • 1

    lb. fresh crab meat, drained and flaked

  • 2

    lb. fish fillets, cut into 1-inch cubes

  • Hot cooked rice

  • Gumbo file (optional)

Directions

Combine oil and flour in a cast-iron skillet; cook over medium heat 20 minutes, stirring constantly, until roux is the color of chocolate. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven. Add vegtable and seafood stock and next 12 ingredients; simmer 2 hours, stirring occasionally. Peel and devein shrimp. Add shrimp,crawfish , crab meat, and fish to Dutch oven; simmer 10 to 15 minutes.

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