Seafood Gumbo With Yellow Onions Recipe
I love this Seafood Gumbo recipe for it brings such rave reviews everytime I make it. Seafood Gumbo served as Side Dish is the best food to pep me up. The marriage of the irresistible flavors of Seafood with other ingredients is the secret to this Seafood Gumbo. Make this Seafood Gumbo for your family today to let them know that how much you love them.
Ingredients
2 tablespoons unsalted margarine
2 medium size yellow onions, chopped
1 clove garlic, minced
1 small sweet green pepper, cored, seeded, and chopped
1 medium size stalk celery, chopped
2 tablespoons flour
3 cups low sodium chicken broth
1 can low sodium tomatoes, chopped, with their juice
1/2 cup chopped reduced sodium ham
1 bay leaf
1/4 teaspoon hot red pepper sauce
1/2 pound fresh okra, trimmed and sliced, or 1 package frozen sliced okra
1 cup long grain rice
1/2 pound medium size shrimp, shelled and deveined
1/2 pound fresh, canned, or frozen and thawed crabmeat, bits of shell and cartilage removed
1 dozen shucked oysters
Directions
In a heavy 4 quart Dutch oven, melt the margarine over moderate heat; add the onions and cook, uncovered, for 5 minutes.
Mix in the garlic, green pepper, and celery, and cook, stirring often, for another 5 minutes.
Add the flour and cook, stirring, for 1 minute.
Stir in the chicken broth, tomatoes, ham, bay leaf, and red pepper sauce.
Bring to a simmer, cover partially, and cook for 30 minutes.
Add the okra and cook, covered, another 30 minutes.
While the okra is cooking, prepare the rice according to package directions, omitting the salt.
Set aside.
Add the shrimp and crabmeat to the gumbo.
Cook, uncovered, until the shrimp are pink about 2 minutes.
Add the oysters and cook 1 minute longer.
Remove the bay leaf.
Ladle into bowls, and top each serving with a scoop of rice.
Mix in the garlic, green pepper, and celery, and cook, stirring often, for another 5 minutes.
Add the flour and cook, stirring, for 1 minute.
Stir in the chicken broth, tomatoes, ham, bay leaf, and red pepper sauce.
Bring to a simmer, cover partially, and cook for 30 minutes.
Add the okra and cook, covered, another 30 minutes.
While the okra is cooking, prepare the rice according to package directions, omitting the salt.
Set aside.
Add the shrimp and crabmeat to the gumbo.
Cook, uncovered, until the shrimp are pink about 2 minutes.
Add the oysters and cook 1 minute longer.
Remove the bay leaf.
Ladle into bowls, and top each serving with a scoop of rice.
