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Seafood Gumbo

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H, D
    MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/3 cup 65g / 2 1/3oz Butter

    2. 1/3 cup 20g / 0.7oz Flour

    3. 2 Garlic cloves - crushed

    4. 2 Onions - sliced (medium)

    5. 2 Celery stalks - diced

    6. 1 Green bell peppper - sliced into strips (medium)

    7. 3 cups 711ml Chicken stock or clam broth

    8. 1/2 teaspoon 2 1/2ml Salt

    9. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

    10. 1 teaspoon 5ml Dried thyme

    11. 1/2 teaspoon 2 1/2ml Dried oregano

    12. 1 teaspoon 5ml Red pepper sauce (Tabasco) - or to taste

    13. 16 oz 454g Sliced okra (fresh - frozen or canned)

    14. 1 Whole tomatoes - (32 oz)

    15. 1 1/2 lbs 681g / 24oz Raw seafood -

    16. White fish, shelled clams) - your choice

    17. 3 cups 480g / 16oz Cooked white rice

    18. 1/4 cup 23g / 0.8oz Minced fresh parsely

    Instructions Jump to Ingredients ↑

    1. In a stock pot with a lid, melt the butter and add flour. Stir constantly over medium-high heat until butter-flour combination turns a dark honey color. Do not let it burn!

    2. Immediately add the garlic, onions, celery and green pepper. Stir for an additonal 4 to 5 minutes until vegetables are wilted. Add the chicken stock, seasonings, Tabasco, okra, and tomatoes. Stir to combine. Bring to a simmer and let simmer for 45 minutes, stirring occasionally.

    3. Add the 1 1/2 punds of fish and simmer for 5 to 7 minutes longer. Adjust seasonings and serve over a portion of white rice. Garnish with minced parsely.

    4. This recipe yields ?? servings.

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