Gulf of Mexico Seafood Gumbo Recipe
Ingredients:
- 1 cup flour
- 1 tsp vegetable oil
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- ½ cup chopped celery
- 4 garlic cloves, minced
- 1 cup sliced okra
- 1 cup chopped tomato
- 1 ½ cups water
- 1 tsp Cajun-Creole Seasoning
- 1 tbs salt
- ¾ tsp ground red pepper
- ½ tsp garlic powder
- ½ tsp black pepper
- 4-8 oz bottles clam juice
- 2 bay leaves
- ½ lb skinned red snapper or other firm white fish fillet, cut into 1 inch pieces
- ¼ cup thinly sliced green onions
- ¾ lb crayfish, peeled
- ¼ lb medium shrimp, peeled and deveined
- 1/2 tsp hot sauce
- 4 ½ cups hot cooked long-grain rice
Directions:
- Place flour in 9 inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk; remove from heat and set aside
- Heat oil in large Dutch oven over medium heat; add onion, bell pepper, celery, and garlic; saute 8 minutes or until vegetables are tender; add okra and tomato; cover and cook 5 minutes, stirring occasionally
- Add 1 ½ cups water, Cajun Seasoning, clam juice, and bay leaves; bring to a boil; gradually add browned flour, stirring with a whisk.
- Reduce heat; simmer, uncovered for 45 minutes, stirring occasionally
- Add snapper; cook 5 minutes. Add green onions, crayfish, and shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce; discard bay leaves
- Serve over rice
Yield: 9 servings (1 cup gumbo and ½ cup rice)
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