Seafood And Sausage Gumbo
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Oysters||12 Ounce, undrained (1 Container)|
|Frozen cut okra||2 Cup (32 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Diced green bell pepper||1 1⁄2 Cup (24 tbs)|
|Diced celery||1 1⁄2 Cup (24 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Water||2⁄3 Cup (10.67 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Paprika||2 1⁄2 Teaspoon|
|Dried thyme||3⁄4 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Smoked turkey sausage||1⁄2 Pound, cut into 1/4-inch slices|
|Clam juice||16 Ounce (2 Bottles, 8 Ounces Each)|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, undrained and chopped (1 Can)|
|Canned fat free chicken broth||14 1⁄2 Ounce (1 Can)|
|Bay leaves||2 Small|
|Small shrimp||1 Pound, peeled and deveined|
|Lump crabmeat||1⁄2 Pound, drained and shell pieces removed|
|Cooked long grain rice||6 Cup (96 tbs) (Hot, Without Salt Or Fat)|
Preheat oven to 350°.
Spread flour in bottom of a baking pan.
Bake at 350° for 1 hour or until very brown, stirring every 15 minutes.
Set browned flour aside.
Drain oysters, reserving liquid.
Cover oysters, and chill.
Set reserved oyster liquid aside.
Coat a Dutch oven with cooking spray; place over medium heat until hot.
Add okra and next 4 ingredients; saute 12 minutes or until tender.
Stir in browned flour.
Add reserved oyster liquid, water, and next 13 ingredients; bring to a boil, stirring constantly.
Reduce heat, and simmer, uncovered, 1 hour.
Stir in oysters, shrimp, and crabmeat.
Cover and simmer 10 minutes or until shrimp are done and edges of oysters begin to curl.
Discard bay leaves.