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:

  1. 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
  2. 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
  3. Add 1 ½ cups water, Cajun Seasoning, clam juice, and bay leaves; bring to a boil; gradually add browned flour, stirring with a whisk.
  4. Reduce heat; simmer, uncovered for 45 minutes, stirring occasionally
  5. 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
  6. Serve over rice

Yield: 9 servings (1 cup gumbo and ½ cup rice)

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