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Seafood gumbo

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Ingredients/Components

pkg - 1 oz
salt - 4 tsp
water - 6 c
all-purpose flour - 1/4 c
salad oil - 1/4 c
thyme leaves - 1/2 tsp
hot cooked rice - 1 item
large onion, diced - 1 item
hot pepper sauce - 1/4 1/2
cans tomatoes - 2 oz
large green pepper, diced - 1 item
garlic clove, crushed - 1 item
shelled and deveined shrimp - 1 lb
oysters in shall - 12 item
fresh or 1 6 oz - 1/2 lb

How to make seafood gumbo:

Begin 2 hours ahead. In 5-quart Dutch oven over medium-high heat, in very hot salad oil, gradually cook flour until dark brown but not burned, about 8 minutes, stirring constantly. Stir in onion, green pepper, garlic, salt and thyme leaves; cook until onion and green pepper are tender, stirring occasionally. Open oysters and drain liquid into flour mixture; refrigerate oysters. Add tomatoes with their liquid, okra and water; heat to boiling. Reduce heat to low; cover and simmer about 30 minutes, or just until mixture thickens slightly. Add oysters, shrimp, crab and hot pepper sauce; cook 10 minutes, stirring occasionally, until shrimp turn pink and opaque. Serve in soup bowl with a scoop of rice. Yields 8 servings, or 14 cups.

Recipe categories: One Dish meal, Gumbo, Stew.

Rating:

2.7

Average rating: 2.7, total votes: 3

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