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Seafood Gumbo With Yellow Onions

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Ingredients
  Unsalted margarine 2 Tablespoon
  Yellow onions 2 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Sweet green pepper 1 Small, cored, seeded, and chopped
  Stalk celery 1 Medium, chopped
  Flour 2 Tablespoon
  Low sodium chicken broth 3 Cup (48 tbs)
  Low sodium tomatoes 1 Can (10 oz), chopped (With Their Juice)
  Reduced sodium ham 1⁄2 Cup (8 tbs), chopped
  Bay leaf 1
  Hot pepper sauce 1⁄4 Teaspoon
  Okra/1 package frozen sliced okra 1⁄2 Pound, trimmed and sliced thin
  Long grain rice 1 Cup (16 tbs)
  Medium shrimp 1⁄2 Pound, shelled and deveined
  Crabmeat 1⁄2 Pound, thawed, bits of shell and cartilage removed (Fresh/ Canned/Frozen)
  Shucked oysters 12
Directions

In a heavy 4 quart Dutch oven, melt the margarine over moderate heat; add the onions and cook, uncovered, for 5 minutes.
Mix in the garlic, green pepper, and celery, and cook, stirring often, for another 5 minutes.
Add the flour and cook, stirring, for 1 minute.
Stir in the chicken broth, tomatoes, ham, bay leaf, and red pepper sauce.
Bring to a simmer, cover partially, and cook for 30 minutes.
Add the okra and cook, covered, another 30 minutes.
While the okra is cooking, prepare the rice according to package directions, omitting the salt.
Set aside.
Add the shrimp and crabmeat to the gumbo.
Cook, uncovered, until the shrimp are pink about 2 minutes.
Add the oysters and cook 1 minute longer.
Remove the bay leaf.
Ladle into bowls, and top each serving with a scoop of rice.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Healthy

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