Recipes
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Seafood Gumbo
Ingredients:
- 1 lb fresh or frozen shrimp shelled and deveined
- 8 oz fresh or frozen crab meat
- 8 oz fresh oysters (optional)
- 8 oz fresh clams (optional)
- 1/3 cup all-purpose flour
- 1/3 cup cooking oil
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1/2 cup chopped celery
- 1/2 cup chopped leeks
- 7 cloves garlic minced or pressed
- 2 1/2 cups chicken broth (or shrimp stock)
- 2 cups fresh sliced okra (optional)
- 1 1/4 tsp Zatarain's Creole Seasoning
- 2 to 3 bay leaves
- File gumbo (optional)
Serve hot over rice with French bread and Louisiana Hot Sauce.
Makes 6 to 8 servings.
Makes 6 to 8 servings.
Using a large Dutch oven, heat oil. Stir in flour. Cook over medium-high heat until it turns
a light reddish brown, the color on the table cloth above, about 5 to 10 minutes. Add
onions, garlic, celery, leeks, and green peppers. Stirring constantly not to burn
vegetables. Cook for about 10 minutes. Stir in broth or stock, okra, seasoning, and bay
leaves. Bring to boil. Reduce heat, cover and simmer for about 30 minutes.
Add shrimp, crab, oysters, and clams. Simmer for about 5 minutes until shrimp turn pink.
Remove bay leaves. Season to taste with Zatarain's Creole Seasoning.
a light reddish brown, the color on the table cloth above, about 5 to 10 minutes. Add
onions, garlic, celery, leeks, and green peppers. Stirring constantly not to burn
vegetables. Cook for about 10 minutes. Stir in broth or stock, okra, seasoning, and bay
leaves. Bring to boil. Reduce heat, cover and simmer for about 30 minutes.
Add shrimp, crab, oysters, and clams. Simmer for about 5 minutes until shrimp turn pink.
Remove bay leaves. Season to taste with Zatarain's Creole Seasoning.