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Seafood Gumbo

Deel op Facebook Print Recipe

Ingredients

Serves 36 / Preparation Time: 20 minutes / Baking Time: 20 minutes / Cooking Time: 1 hour 27 minutes

  • 2½ cups all-purpose flour
  • 1 tablespoon olive oil
  • 2 cups chopped celery
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 1 cup chopped green onions
  • 5 garlic cloves pressed
  • 1 tablespoon filé powder
  • 7 14½-ounce cans low-sodium fat-free chicken broth
  • 1 tablespoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground red pepper
  • 1 tablespoon hot sauce
  • 1 10-ounce package frozen cut okra
  • 3 pounds unpeeled large fresh shrimp
  • 2 pounds fresh crabmeat
  • 1 pound crawfish meat
  • 2 12-ounce containers fresh oysters
  • Filé powder optional

Instructions

  • Sprinkle the flour evenly in a 15x10-inch jelly-roll pan.
  • Bake the flour at 400°F, stirring often, for 20 minutes or until it becomes caramel colored (do not burn).
  • Let it cool.
  • Pour the olive oil into a 12-quart stockpot and place it over medium heat until hot.
  • Add the chopped celery, chopped green bell pepper, chopped onion, chopped green onions, and pressed garlic.
  • Cook, stirring constantly, for 5 to 7 minutes or until the vegetables are tender.
  • Add the toasted flour, low-sodium fat-free chicken broth, salt, black pepper, ground red pepper, and hot sauce.
  • Bring the mixture to a boil and add the frozen cut okra.
  • Simmer for 30 minutes.
  • Peel and devein the shrimp, if desired.
  • Drain and flake the crabmeat, removing any shell bits.
  • Add the shrimp, crabmeat, crawfish meat, and fresh oysters to the stockpot.
  • Cook for 15 to 20 minutes, or just until the seafood is done.
  • Stir in additional filé powder if desired.
  • Enjoy your Seafood Gumbo!
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Course; Fish