Seafood Gumbo (From Food Network)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 gallons seafood stock2 cups peanut butter colored rouxFor the seasoning:1 teaspoon ground cumin2 tablespoons crab seasoning (recommended: Old Bay)1 tablespoon onion powder1 tablespoon garlic powder1/2 teaspoon cayenne pepper1 tablespoon paprika2 bay leaves2 cups medium diced onions2 cups medium diced green.bell peppers2 cups medium diced celery2 cups diced tomatoes1 pounds crab legs.5 pounds littleneck clams, scrubbed1 pound small scallops1 pound okra3 pounds whole medium shrimp1 cup chopped green onionsCooked white rice, as accompanimentFile powder, as accompaniment
MAKE ROUX FIRST:
1 cup flour
1 cup vegetable oil (Smart Balance Oil)
In a black iron skillet, heat the oil over medium high heat until it registers
approximately 300 degrees on a deep fat fryer thermometer, approximately 300
degrees. Using a wire whisk, slowly add the flour, stirring constantly until the
roux is nutty colored. At this point, the roux is ideal for thickening a light seafood
gumbo. (Recipe Below) Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic, for about 15 minutes. Make sure you constantly stir it so it doesn't burn.
MAKING GUMBO WITH ROUX:
Bring the stock to a simmer in a large pot Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way
through.
Add the onions, bell peppers, celery, and tomatoes. Adjust seasonings, to taste. Add water if you need to.
Once the gumbo comes back to a soft boil, add crab legs, clams, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra, shrimp, and green onions and cook until all
seafood is cooked through and flavors are combined, about 15 to 20 minutes.
It's best made a day ahead; this will allow all the flavors to marry well. Serve your
gumbo over brown rice and make sure you don't forget the file powder. Enjoy!
Number of Servings: 24
Recipe submitted by SparkPeople user TIAGAYEPFA.
1 cup flour
1 cup vegetable oil (Smart Balance Oil)
In a black iron skillet, heat the oil over medium high heat until it registers
approximately 300 degrees on a deep fat fryer thermometer, approximately 300
degrees. Using a wire whisk, slowly add the flour, stirring constantly until the
roux is nutty colored. At this point, the roux is ideal for thickening a light seafood
gumbo. (Recipe Below) Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic, for about 15 minutes. Make sure you constantly stir it so it doesn't burn.
MAKING GUMBO WITH ROUX:
Bring the stock to a simmer in a large pot Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way
through.
Add the onions, bell peppers, celery, and tomatoes. Adjust seasonings, to taste. Add water if you need to.
Once the gumbo comes back to a soft boil, add crab legs, clams, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra, shrimp, and green onions and cook until all
seafood is cooked through and flavors are combined, about 15 to 20 minutes.
It's best made a day ahead; this will allow all the flavors to marry well. Serve your
gumbo over brown rice and make sure you don't forget the file powder. Enjoy!
Number of Servings: 24
Recipe submitted by SparkPeople user TIAGAYEPFA.
Nutritional Info Amount Per Serving
- Calories: 197.6
- Total Fat: 10.2 g
- Cholesterol: 88.0 mg
- Sodium: 1,038.4 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.8 g
- Protein: 18.4 g
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