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Spicy Seafood Gumbo

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Ingredients
  Shelled shrimp 1 Pound (Fresh Or Frozen)
  Crab meat 8 Ounce (Fresh Or Frozen)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Cooking oil 1⁄3 Cup (5.33 tbs)
  Onions 2 Large, chopped
  Green pepper 1 Large, chopped to make 1 cup
  Garlic 6 Clove (30 gm), minced
  Chicken broth/Shrimp stock 2 1⁄2 Cup (40 tbs)
  Sliced okra 2 Cup (32 tbs), sliced (Or One)
  Frozen cut okra 10 Ounce, thawed
  Salt 3⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Bay leaves 2
  Hot cooked rice 1 Cup (16 tbs)
Directions

Thaw shelled shrimp and crab meat, if frozen.
In a 4 quart Dutch oven or large heavy saucepan stir together flour and cooking oil till smooth.
Cook over medium high heat 5 minutes, stirring constantly.
Reduce heat to medium.
Cook and stir constantly about 10 minutes more or till a reddish brown roux forms. (See pages 6 7.)
Add the onions, green pepper, and garlic.
Cook and stir over medium heat about 10 minutes or till the vegetables are very tender.
Gradually stir in chicken broth or Shrimp Stock, okra, salt, red pepper, black pepper, and bay leaves.
Bring to boiling.
Reduce heat.
Cover and simmer about 30 minutes.
Add shrimp and crab meat.
Simmer about 5 minutes or till the shrimp turn pink.
Remove bay leaf.
Season to taste.
Serve over rice.

Recipe Summary

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

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