Seafood Gumbo

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 tbsp
Onions, raw, 2 cup, chopped
Zucchini, 1 cup, sliced
Green Peppers (bell peppers), 2 cup, chopped
glace de fruits de mer gold classic seafood stock, 8 tsp
*Canola Oil, 4 tbsp
*Flour, white, 0.33 cup
hunt’s 100% natural diced tomatoes, 3.5 cup
1 clove garlic
4 cups water
1 tbsp Worcestershire sauce
1 tbsp hot sauce
2 bay leaves
1/2 tsp dried thyme
1/2 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.