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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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A Great seafood gumbo that is as good on a hot day as on a cold day. Goes great with cornbread or garlic toast. Ingredients:
1 lb shrimp |
1 lb. bay scallops |
2 qts. water |
2 tbls. butter |
1/2 cup olive oil |
1/2 cup flour |
1 lb. lump crab meat (imitation is ok if you don't have crabmeat) |
1 lb. smoked sausage links, diced |
1 medium onion, chopped |
1 bell pepper, chopped |
2 ribs celery, chopped |
1/4 cup parsley, chopped |
3 cloves garlic, chopped |
2 16 oz. cans stewed diced tomatoes |
1 16oz. package frozen cut okra |
2 bay leaves |
2 tbls. worcestershire sauce |
salt to taste |
1/2 tsp. black pepper |
1/2 tsp. cayenne pepper |
6 cubes prepared fish bullion |
Directions:
1. Boil shrimp (in shells) in 2 qts. Water. DO NOT DRAIN. Peel and devein shrimp. Set shrimp aside in refrigerator. Cook scallops in the same water. Remove scallops and set aside when done. Add Fish bullion and shrimp shells to water and continue boiling to make a fish stock.
2. In a large (8 qt. or larger) heavy Dutch Oven make a very dark brown roux with the butter, olive oil and flour. Add diced smoked sausage, onions, bell pepper, celery, garlic and parsley and saute until veggies are tender. Add tomatoes and cook 15 minutes. Add okra, fish stock, bay leaves, Worcestershire sauce, black pepper and cayenne. Bring to a slow boil for 10 – 20 minutes, then reduce to simmer, stirring occasionally. Add salt to taste. Add the shrimp, scallops and crab meat. Continue cooking until the gumbo simmers for about an hour. Add additional cayenne or hot sauce to taste.
3. Serve over steamed rice. This gumbo is best if cooked a day in advance, refrigerated overnight and re-heated and served the second day.
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