Seafood Gumbo Recipe
Ingredients
| Okra | 1/2 pound, thinly sliced | |
| Onion | 1 Large, thinly sliced | |
| 1 green bell pepper, seeded and sliced | ||
| Celery stalks | 2 , sliced | |
| Garlic | 2 Clove (5gm), crushed | |
| Olive oil | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Water | 3 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Dried thyme | 1 Teaspoon | |
| Cayenne | 1/2 Teaspoon | |
| Canned diced tomatoes | 1/2 Cup (16 tbs), drained | |
| Large shrimp | 1/2 pound, deveined | |
| 1/2 pound lump crabmeat, picked over | ||
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1 To taste | |
Directions
1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the okra, onion, bell pepper, celery, and garlic. Cook until softened, 5 minutes.Transfer the vegetables to a bowl and set aside.
2. To make the roux, add the oil to the skillet and then the flour; stir until well-blended. Cook, stirring, until the flour is a rich brown color but not black, about 10 minutes.
3. Add the water in a thin stream, stirring continuously to remove any lumps, and bring to a simmer. Stir in the bay leaves, thyme, and cayenne; then add the tomatoes. Return the vegetables to the pan and simmer 5 minutes. Add the shrimp and crabmeat and simmer just until the shrimp are opaque in the center, 2-3 minutes. Discard the bay leaves. Season with the salt and pepper.
2. To make the roux, add the oil to the skillet and then the flour; stir until well-blended. Cook, stirring, until the flour is a rich brown color but not black, about 10 minutes.
3. Add the water in a thin stream, stirring continuously to remove any lumps, and bring to a simmer. Stir in the bay leaves, thyme, and cayenne; then add the tomatoes. Return the vegetables to the pan and simmer 5 minutes. Add the shrimp and crabmeat and simmer just until the shrimp are opaque in the center, 2-3 minutes. Discard the bay leaves. Season with the salt and pepper.
Chef
