Low Calorie Seafood Okra Gumbo Recipe
Summary
Ingredients
| 2 dozen shucked oysters in their liquor | ||
| Cold water | 2 Cup (16 tbs) | |
| 1 tablespoon reduced-calorie margarine, in all | ||
| 2 cups chopped onions, in all | ||
| Tasso | 1 1/4 Ounce, minced | |
| 1/2 cups chopped green bell peppers, in all | ||
| 1 cup chopped celery, in all | ||
| Bay Leaf | 1 | |
| 1 tablespoon plus | ||
| Okra | 10 Ounce, sliced | |
| Chopped tomatoes | 2 Cup (16 tbs) | |
| Garlic | 1 Teaspoon, minced | |
| Ground thyme | 1/8 Teaspoon | |
| 5 cups Basic Seafood Stock made with shrimp shells, or water | ||
| Salt | 1/2 Teaspoon | |
| Shrimp | 1 pound, deveined | |
| 1/2 pound lump crabmeat | ||
| Green onion tops | 1/4 Cup (16 tbs), minced | |
| Hot cooked rice | 3 Cup (16 tbs) | |
Directions
Combine oysters and cold water.
Stir and refrigerate at least 1 hour.
Strain and refrigerate oysters and oyster water until ready to use.
Melt 2 teaspoons of the margarine in heavy 5-quart saucepan over high heat.
Add about 1 1/2 cups of the onions just as soon as margarine melts.
Stir well to coat pieces.
Cook, stirring occasionally, about 5 minutes or until onions start to turn brown.
At that point, add the remaining margarine, the tasso, 1 cup of the bell peppers,3/4 cup of the celery and the bay leaf.
Stir well and reduce heat to medium.
Cook, stirring occasionally, about 20 minutes.
Add 2 teaspoons of the Seafood Magic and the remaining onions, bell peppers and celery.
Cook about 3 minutes, stirring frequently.
Add the okra and cook about 5 minutes more, stirring frequently and scraping pan bottom.
Add tomatoes, garlic and thyme and stir well.
Cook about 10 minutes, stirring occasionally.
Add stock, oyster water, the remaining Seafood Magic and the salt.
Stir well.
Bring to a rolling boil, then reduce heat to low and simmer about 45 minutes, stirring occasionally.
Return to a boil and add shrimp and oysters.
Cook until shrimp plump and turn pink, about 3 minutes.
Gently stir in crabmeat so as not to break up pieces; stir in green onions.
Stir and refrigerate at least 1 hour.
Strain and refrigerate oysters and oyster water until ready to use.
Melt 2 teaspoons of the margarine in heavy 5-quart saucepan over high heat.
Add about 1 1/2 cups of the onions just as soon as margarine melts.
Stir well to coat pieces.
Cook, stirring occasionally, about 5 minutes or until onions start to turn brown.
At that point, add the remaining margarine, the tasso, 1 cup of the bell peppers,3/4 cup of the celery and the bay leaf.
Stir well and reduce heat to medium.
Cook, stirring occasionally, about 20 minutes.
Add 2 teaspoons of the Seafood Magic and the remaining onions, bell peppers and celery.
Cook about 3 minutes, stirring frequently.
Add the okra and cook about 5 minutes more, stirring frequently and scraping pan bottom.
Add tomatoes, garlic and thyme and stir well.
Cook about 10 minutes, stirring occasionally.
Add stock, oyster water, the remaining Seafood Magic and the salt.
Stir well.
Bring to a rolling boil, then reduce heat to low and simmer about 45 minutes, stirring occasionally.
Return to a boil and add shrimp and oysters.
Cook until shrimp plump and turn pink, about 3 minutes.
Gently stir in crabmeat so as not to break up pieces; stir in green onions.
Chef
