Simple Seafood Gumbo
Ingredients
- 1/4 cup flour
- 1/4 cup vegetable oil
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 cup chopped celery
- 3 cloves garlic, chopped
- 2 qts. water or seafood stock
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 can chopped stewed tomatoes
- 1 cup chopped frozen okra
- 2 lbs. (31- to 40-count) peeled shrimp
- 1 lb. crab claw meat, cleaned
- Cooked rice
Instructions
1. In a heavy, 6-quart stock pot, cook the flour and oil together over medium-high heat stirring constantly for 5 to 7 minutes or until it becomes the color of peanut butter.
2. Add in the chopped onions, bell peppers and celery and continue to cook 1 minute.
3. Add in the chopped garlic and whisk in the water or stock until smooth.
4. Season with salt and pepper and add in the tomatoes and okra and bring mixture up to a boil stirring occasionally.
5. Reduce the heat to a simmer and add in the shrimp. Cover and cook slowly 15 to 20 minutes.
6. Gently fold in the crabmeat and continue to simmer for an additional 10 minutes.
7. Check the seasoning and serve over cooked rice.
Note: If freezing, bring to room temperature first and wait to cook the rice until you take it out of the freezer to serve.
Kitchen helpers: Let your children measure out the ingredients in advance and also teach them how to make the roux. If freezing, let them help fill the freezer bags and — if they’re old enough — mark the bags with an indelible marker.
Serves 6
Source: The Advocate - Baton Rouge, La (Tracey Koch)
2. Add in the chopped onions, bell peppers and celery and continue to cook 1 minute.
3. Add in the chopped garlic and whisk in the water or stock until smooth.
4. Season with salt and pepper and add in the tomatoes and okra and bring mixture up to a boil stirring occasionally.
5. Reduce the heat to a simmer and add in the shrimp. Cover and cook slowly 15 to 20 minutes.
6. Gently fold in the crabmeat and continue to simmer for an additional 10 minutes.
7. Check the seasoning and serve over cooked rice.
Note: If freezing, bring to room temperature first and wait to cook the rice until you take it out of the freezer to serve.
Kitchen helpers: Let your children measure out the ingredients in advance and also teach them how to make the roux. If freezing, let them help fill the freezer bags and — if they’re old enough — mark the bags with an indelible marker.
Serves 6
Source: The Advocate - Baton Rouge, La (Tracey Koch)
Recipe Info
Views
36
Date
September 29, 2008
Categories
Soups and Sauces