Seafood Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
frozen crawfish tail meat, 8 oz treasures of the sea frozen tilapia boneless fillets, 12 oz chicken of the sea craw claw meat, 8 oz daily chef uncooked colossal shrimp, 8 oz hormel real bacon bits, 8 tbspOnions, raw, 2 cup, choppedZucchini, 1 cup, slicedGreen Peppers (bell peppers), 2 cup, choppedglace de fruits de mer gold classic seafood stock, 8 tsp *Canola Oil, 4 tbsp *Flour, white, 0.33 cuphunt’s 100% natural diced tomatoes, 3.5 cup1 clove garlic4 cups water1 tbsp Worcestershire sauce1 tbsp hot sauce2 bay leaves1/2 tsp dried thyme1/2 cup scallions
Heat the 4 tablespoons oil in a large heavy pot or Dutch oven over medium heat for 2 minutes. Add flour and cook, stirring slowly and constantly, until the mixture smells very toasty and is the color of peanut butter, 5 to 10 minutes.
Add zucchini, bell peppers, onions, 1/4 cup scallions and garlic and cook, stirring often, until the vegetables are tender and lightly golden, 10 to 12 minutes. Stir in the tomatoes, stock (or water), bacon, bay leaves, thyme, Worcestershire, hot sauce and salt. Reduce the heat to medium-low, cover and simmer, adjusting the heat as necessary to maintain a slow, steady simmer, for 45 minutes.
Add shrimp, crawfish, tilapia and crabmeat to the pot and simmer, uncovered, until the shrimp are cooked through, about 8 minutes. Discard the bay leaves and thyme. Garnish with parsley and the remaining scallions.
serve over rice or quinoa
Serving Size: makes six 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SMALLREDBOMB.
Add zucchini, bell peppers, onions, 1/4 cup scallions and garlic and cook, stirring often, until the vegetables are tender and lightly golden, 10 to 12 minutes. Stir in the tomatoes, stock (or water), bacon, bay leaves, thyme, Worcestershire, hot sauce and salt. Reduce the heat to medium-low, cover and simmer, adjusting the heat as necessary to maintain a slow, steady simmer, for 45 minutes.
Add shrimp, crawfish, tilapia and crabmeat to the pot and simmer, uncovered, until the shrimp are cooked through, about 8 minutes. Discard the bay leaves and thyme. Garnish with parsley and the remaining scallions.
serve over rice or quinoa
Serving Size: makes six 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SMALLREDBOMB.
Nutritional Info Amount Per Serving
- Calories: 367.5
- Total Fat: 13.0 g
- Cholesterol: 186.7 mg
- Sodium: 1,254.3 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 4.4 g
- Protein: 39.7 g
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