Seafood Gumbo

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Seafood Gumbo
Seafood Gumbo
Votes: 3
Rating: 5
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Course Dinner, Main Dish
Cuisine American
Difficulty Easy
Cook Time 30 minutes
Servings
people
Ingredients
Course Dinner, Main Dish
Cuisine American
Difficulty Easy
Cook Time 30 minutes
Servings
people
Ingredients
Seafood Gumbo
Votes: 3
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat the oil in a heavy skillet over high heat until it is very hot.
  2. Stir in the flour and continue to stir until the roux is a dark reddish brown colour.
  3. Add the onions, bell peppers, and celery, and cook about 2 minutes, stirring frequently.
  4. Add the seasonings and cook an additional minute, then remove from the heat.
  5. Meanwhile, bring the stock to a boil in a large pot over high heat.
  6. Add the roux mixture a little at a time, stirring after each addition to make sure the roux is dissolved before adding more.
  7. Add the sausage and simmer for 10 minutes.
  8. Add the shrimp, scallops, and oyster with their liquor, and simmer for 5 minutes, or until the shrimp are firm and pink.
  9. Serve immediately by spooning over 1/4 cup of rice in a bowl.
Recipe Notes

Gumbo is a stew that originated in southern Louisiana during the 18th century. ... Gumbo is often categorized by the type of thickener used, the vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat.

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Post Author: Susan H

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