Tomato Seafood Gumbo Recipe
A truly magical recipe for Seafood Gumbo not only looks nice but also tastes great! Try this Seafood Gumbo once and only once! Your loyalty to it forever is guaranteed!
Summary
Ingredients
3/4 cup vegetable oil
1 cup all-purpose flour
2 large onions, chopped
4 stalks celery, chopped
1 (16-ounce) can whole tomatoes undrained and chopped
4 cloves garlic, minced
1/2 cup chopped fresh parsley
1 teaspoon dried whole thyme
1 teaspoon red pepper
1 bay leaf
4 (14 1/2-ounce) cans chicken broth, undiluted
2 pounds medium shrimp, peeled and deveined
1 pound fresh crabmeat
2 to 3 dozen fresh oysters, shucked
1 pound fresh crab claws (optional)
1 1/2 teaspoons salt
1/2 teaspoon pepper Hot cooked rice Chopped fresh parsley Chopped green onions Gumbo file
Directions
Heat oil in a large Dutch oven.
Add flour, and cook over medium heat 10 to 15 minutes, stirring constantly, until roux is the color of a copper penny.
Stir in onions and celery; cook 10 minutes, stirring occasionally.
Add next 6 ingredients and cook 10 minutes, stirring occasionally.
Stir in chicken broth; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Add shrimp and 1 pound crabmeat; cover and simmer 15 minutes.
Add oysters and crab claws, if desired; cover and simmer 15 minutes.
Stir in salt and pepper.
Remove bay leaf.
Serve gumbo over hot cooked rice.
Garnish each serving with chopped parsley, green onions, and 1/4 teaspoon gumbo file.
Add flour, and cook over medium heat 10 to 15 minutes, stirring constantly, until roux is the color of a copper penny.
Stir in onions and celery; cook 10 minutes, stirring occasionally.
Add next 6 ingredients and cook 10 minutes, stirring occasionally.
Stir in chicken broth; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Add shrimp and 1 pound crabmeat; cover and simmer 15 minutes.
Add oysters and crab claws, if desired; cover and simmer 15 minutes.
Stir in salt and pepper.
Remove bay leaf.
Serve gumbo over hot cooked rice.
Garnish each serving with chopped parsley, green onions, and 1/4 teaspoon gumbo file.
