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Tomato Seafood Gumbo

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  Vegetable oil 3⁄4 Cup (12 tbs)
  All purpose flour 1 Cup (16 tbs)
  Onions 2 Large
  Celery stalks 4
  Canned whole tomatoes 16 Ounce
  Garlic 4 Clove (20 gm)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Dried thyme 1 Teaspoon
  Red pepper 1 Teaspoon
  Bay leaf 1
  Canned chicken broth 58 Ounce
  Medium shrimp 2 Pound
  Fresh crabmeat 1 Pound
  Fresh oysters 3 Dozen
  Crab claws 1 Pound
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Hot cooked rice 1 Cup (16 tbs)
  Chopped parsley 1 Teaspoon
  Chopped green onion 1 Teaspoon
  Gumbo file 1⁄4 Teaspoon

Heat oil in a large Dutch oven.
Add flour, and cook over medium heat 10 to 15 minutes, stirring constantly, until roux is the color of a copper penny.
Stir in onions and celery; cook 10 minutes, stirring occasionally.
Add next 6 ingredients and cook 10 minutes, stirring occasionally.
Stir in chicken broth; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Add shrimp and 1 pound crabmeat; cover and simmer 15 minutes.
Add oysters and crab claws, if desired; cover and simmer 15 minutes.
Stir in salt and pepper.
Remove bay leaf.
Serve gumbo over hot cooked rice.
Garnish each serving with chopped parsley, green onions, and 1/4 teaspoon gumbo file.

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