Spicy Seafood Gumbo
Recipe
- ¾ pound small shrimp, peeled
- 1 pint standard oysters, undrained
- ½ pound backfin crabmeat (remove any shell or cartilage)
- ½ pound firm, skinless fillets, cut into 1-inch pieces
- ¼ cup vegetable oil
- ¼ cup flour
- ¾ cup chopped onion
- ½ cup chopped celery
- 2 teaspoons pressed garlic
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon Tabasco sauce
- 1 bay leaf
- 4 tablespoons chopped fresh parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 1 (10 ounce) package frozen cut okra
- white rice, cooked, optional for serving
Heat oil in heavy pot or Dutch oven over medium heat. Add flour and cook until the mixture, known as “roux,” is copper-colored, about 15 to 20 minutes.
Add onion, celery and garlic and cook until tender. Add broth, tomatoes, Worcestershire, Tabasco, bay leaf, 2 tablespoons parsley, thyme, basil, oregano, pepper and salt. Bring to boil, reduce heat and simmer 20 minutes. Add okra. Simmer 25 minutes. Add fish, shrimp and oysters. Simmer 5 minutes. Add crabmeat and continue simmering until fish, shrimp and oysters are done, about 5 more minutes.
Serve over hot rice, if desired. Garnish with remaining parsley.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas