Tomato Seafood Gumbo Recipe
Summary
Ingredients
| Vegetable oil | 3/4 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Onions | 2 Large, chopped | |
| Celery stalks | 4 , chopped | |
| Chopped tomatoes | 1 Can (10oz), undrained | |
| Garlic | 4 Clove (5gm), minced | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Dried thyme | 1 Teaspoon | |
| Pepper red | 1 Teaspoon | |
| Bay leaf | 1 | |
| Chicken broth | 4 Can (10oz), undiluted | |
| Medium shrimp | 2 Pound, deveined | |
| Crabmeat | 1 pound | |
| Oysters | 2 Dozen, shucked | |
| Crab | 1 pound | |
| Salt | 1 1/2 Teaspoon | |
| 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.
Chef
