Menus and Party Planning
Menus and Party Planning
Daily Delight
Daily Delight
Interviews
Interviews
Seafood Gumbo

 

SERVES: 8

 

INGREDIENTS:

¼ cup vegetable oil

6 tablespoons all-purpose flour

2 cups of onion, chopped

1 cup celery, chopped

2 garlic cloves, minced

2 teaspoons black pepper

2 teaspoons salt, or to taste

1 1/2 teaspoons dried thyme

1/3 cup dried parsley

4 cups chicken broth

3 cups water

1 bay leaf

1 lg. can (approx. 1 lb.) canned whole tomatoes, crushed & drained

2 c. tomato sauce

2 cups link sausage, cut into bite size pieces

2 tablespoons Worcestershire sauce

1 lb. fresh white fish, cut into bite size pieces

2 lbs. fresh shrimp, shelled and cleaned

2 lbs. fresh lump crabmeat with shell fragments removed

3 cups bay scallops

6 cups white rice, cooked

 

INSTRUCTIONS:

 

In a large pot heat the oil over medium heat.

 

Add the flour and stir constantly. Cook until light brown.

 

Add the onion, celery, garlic, salt, pepper, thyme and parsley. Stir constantly.

 

Then slowly add the chicken broth and water.

 

Add the bay leaf, tomatoes and tomato sauce. Continue cooking, stirring constantly.

 

Add the sausage and Worcestershire sauce. Bring to a boil.

 

Reduce the heat, cover the pot and simmer for 1 to 1 ½ hours, stirring occasionally.

 

Add the seafood and cover the pot. Let it cook for 10 minutes.

 

Serve over rice.

Posted by: / June 22, 2010

Comments are closed.

Talk to UsFacebookTwitterYouTubeYouTube

Have a recipe you would love to share with the Shake and Cook community?


We'd love to hear from you!

recipes@shakeandcook.com

Archives
Categories

Twitter Updates

Sign up for our weekly newsletter on the latest
recipes, menus & restaurants.