Karen's Seafood Gumbo
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Yields:
-
12 1-cup servings
- Serves:
- 12
ingredients
- 3 tablespoons butter or 3 tablespoons margarine
- 1 large onion, diced
- 1 green bell pepper, seeded and diced
- 2 garlic cloves, minced
- 2 stalks celery, minced
- 5 tablespoons roux (*if not making your own, you can order pre-made from Savoie's or Kary's on-line)
- 3 quarts water
- 3 chicken bouillon cubes
- 1 (14 ounce) can diced tomatoes, drained
- 2 lbs fresh cleaned shrimp
- 1 (13 ounce) can crabmeat or 1 lb fresh crabmeat
- 1 lb crawfish (optional)
- 1 pint oyster
- salt
- creole seasoning (Tony Chachere's recommended)
- 1⁄2 cup chopped green onion
- 1⁄2 cup chopped fresh parsley
directions
- Melt butter in a large stock pot over medium heat.
- Add chopped vegetables and cook until soft, about 5 minutes.
- Add roux and mix well. Slowly add water, stirring well to break up any clumps. Add bouillon.
- Bring to a slow boil on medium-high heat. Reduce heat to medium and cook for 30 minutes.
- Season to taste. (Karen uses salt and Tony Chachere's seasoning).
- Add tomatoes and all seafood and cook for 20 to 30 minutes.
- Add green onions and parsley and cook 10 minutes more.
- Served over cooked rice.
- NOTE: Roux is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is a thickening agent of three of the mother sauces of French cooking: sauce bechamel, sauce veloute and sauce espagnole. Butter, vegetable oils, or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews and is typically made from equal parts of flour and fat by weight. A suggestion for making your own roux: use recipe#47651 (#47651).
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RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida