spicy seafood gumbo
By Weeelly
Rate this recipe
5/5
(2 Votes)
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)
Details
Preparation
Step 1
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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