Seafood Gumbo (From Food Network)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Seafood Gumbo (From Food Network) calories by ingredient
Introduction
Great tasty dish for when it's cold outside! Great tasty dish for when it's cold outside!Number of Servings: 24
Ingredients
-
2 gallons seafood stock
2 cups peanut butter colored roux
For the seasoning:
1 teaspoon ground cumin
2 tablespoons crab seasoning (recommended: Old Bay)
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1 tablespoon paprika
2 bay leaves
2 cups medium diced onions
2 cups medium diced green.bell peppers
2 cups medium diced celery
2 cups diced tomatoes
1 pounds crab legs
.5 pounds littleneck clams, scrubbed
1 pound small scallops
1 pound okra
3 pounds whole medium shrimp
1 cup chopped green onions
Cooked white rice, as accompaniment
File powder, as accompaniment
Directions
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.