Seafood Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium onion - diced1 medium bell pepper - diced2 stalks celery - diced3 cloves garlic - chopped1 cup chopped okra - sliced in 1/4" rounds3 ripe tomatoes - peeled and diced1 cup tomato juice1/4 tsp black pepper1/4 tsp cayenne 1/2 tsp sea salt1/2 tsp tabasco ( you can vary this according to the amount of heat you desire)1/4 cup extra virgin olive oil1/2 lb 51-60 count shrimp - peeled & deviened1/2 lb solid white fish like cod or haddock - chopped into 1" sized chunks1 1/2 cups long grain white rice
Saute the onion, bell pepper, celery and garlic in the olive oil for a few minutes till tender but not browned. Add the tomatoes, tomato juice, black pepper, cayenne, salt and tabasco. simmer for about 5 minutes. Add the okra and simmer for another 5 minutes. Finally, add the shrimp and fish continue cooking until the shrimp and fish are firm - around another 10 minutes.
While the gumbo is simmering prepare the rice in the traditional way. In a pan add the rice and 3 cups water with a little sea salt. bring to a full boil. Turn the heat down to low. cover the pan and let steam for 15 to 20 minutes.
To serve: place a portion of rice in the bottom of a large soup or pasta bowl ladle approximately 1 - 1 1/4 cups of the gumbo over the rice.
Serving Size: Makes 6 servings
Number of Servings: 6
While the gumbo is simmering prepare the rice in the traditional way. In a pan add the rice and 3 cups water with a little sea salt. bring to a full boil. Turn the heat down to low. cover the pan and let steam for 15 to 20 minutes.
To serve: place a portion of rice in the bottom of a large soup or pasta bowl ladle approximately 1 - 1 1/4 cups of the gumbo over the rice.
Serving Size: Makes 6 servings
Number of Servings: 6
Nutritional Info Amount Per Serving
- Calories: 252.2
- Total Fat: 10.8 g
- Cholesterol: 78.2 mg
- Sodium: 408.1 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 2.5 g
- Protein: 19.1 g
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