Scrumptious gluten-free seafood gumbo
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 170.1
- Total Fat: 5.8 g
- Cholesterol: 47.9 mg
- Sodium: 202.3 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 2.8 g
- Protein: 13.2 g
View full nutritional breakdown of Scrumptious gluten-free seafood gumbo calories by ingredient
Introduction
This gumbo is made with an olive oil roux and it's absolutely delish served over brown rice! You can substitute other firm white fish (cod etc) for the halibut, and mix and match other seafood. You can also substitute whole wheat flour for the bread mix if you don't need gluten-free. This gumbo is made with an olive oil roux and it's absolutely delish served over brown rice! You can substitute other firm white fish (cod etc) for the halibut, and mix and match other seafood. You can also substitute whole wheat flour for the bread mix if you don't need gluten-free.Number of Servings: 24
Ingredients
-
1/2 cup olive oil
1/2 cup Pamela's Gluten-free bread mix
3 cups chopped onion
4 tsp minced garlic
1 cup chopped green peppers
1 cup chopped celery
6 cups sliced okra
2 tsp bay crushed bay leaf
salt and pepper to taste
6 fresh chopped banana peppers
1 tbs fresh thyme
1 lb fresh or frozen raw shrimp
1 lb scallops
12 oz halibut
1 can crabmeat with liquid
Directions
Put olive oil and bread mix in a large soup or stew pot. Cook at medium high heat stirring constantly to make the roux. This is the most important step of a gumbo! You want the flour to brown deeply, without burning. I make this while I am chopping all the veggies. Stir the pot, chop an onion, stir the pot, chop another onion, etc.
When the roux is a deep brown, add the onions, celery and bell and banana peppers. Stir and cook until these veggies are soft.
Add the okra, bay leaf, salt and pepper and about 2 quarts of water. If you like it thicker, add less water. Cook for about 45 minutes and then add the shrimp, scallops and fish. Cook for about 10-15 minutes and then add the crab and the thyme and cook to heat for 3-4 minutes.
Serve in bowls over brown rice with hot sauce for those who like it spicier.
Number of Servings: 24
Recipe submitted by SparkPeople user LULULOWRY.
When the roux is a deep brown, add the onions, celery and bell and banana peppers. Stir and cook until these veggies are soft.
Add the okra, bay leaf, salt and pepper and about 2 quarts of water. If you like it thicker, add less water. Cook for about 45 minutes and then add the shrimp, scallops and fish. Cook for about 10-15 minutes and then add the crab and the thyme and cook to heat for 3-4 minutes.
Serve in bowls over brown rice with hot sauce for those who like it spicier.
Number of Servings: 24
Recipe submitted by SparkPeople user LULULOWRY.
