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Seafood Gumbo

New.Wife's picture
<p><a href="http://www.flickr.com/photos/mesohungry/3307545093/">Image Credit</a></p>
Ingredients
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Flour 3 Tablespoon
  Onions 2 Large, chopped
  Onions 2 Large, chopped to make 2 cups
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 1 3⁄4 Pound (1 Can)
  Condensed chicken broth 1 Can (10 oz)
  Water 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Worcestershire sauce 1 Tablespoon
  Pepper red 1⁄4 Teaspoon (3 Packages)
  Liquid red pepper seasoning 1⁄4 Teaspoon
  Crab meat/Two cans, 7 1/2 ounces each crab meat 1 Pound
  Oysters/Three cans, about 7 ounces each) oysters 1 Pint
  File powder 2 Tablespoon
  Boiled rice 1 Cup (16 tbs) (For Frying)
  Creole boiled rice 1 Cup (16 tbs)
Directions

MAKING
1 In a heavy kettle, make a roux (the flavor base for many Creole dishes) by melting butter or margarine; stir in flour. Cook, stirring constantly, over low heat, until flour turns a rich brown, about 15 minutes.
2 Stir in onion and garlic. Cook, stirring often until soft, about 10 minutes. Add tomatoes, chicken broth, water, salt, Worcestershire sauce, and pepper seasoning. Cover the kettle.
3 Simmer for 15 minutes to develop the flavors. Add crab meat and oysters with their liquor. Continue cooking, just until oysters are curled, about 5 minutes.
4 Sprinkle fill powder into gumbo and stir in to the thicken broth.

SERVING
5 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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