Seafood

Seafood Gumbo

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Seafood Gumbo

Utensils:

8-Inch Skillet; 2-Quart Saucepan with Cover; 3qt Saucepan with Cover Serves 4
 

 
 
 
 
 
 
Ingredients:

  • 1/4 cup flour
  • 2 cups fat-free chicken or fish stock
  • 1 large onion, coarsely chopped
  • 1 medium red or green bell pepper, diced, or combination
  • 4 cloves garlic, minced
  • 1 bay leaf, halved
  • 1 1/2 cups water
  • 3/4 cup long grain rice
  • 1/3 cup cold water
  • 2 cups sliced fresh okra, or 1 10-ounce package frozen cut okra, thawed
  • 1/2 teaspoon salt, optional
  • 8 ounces fresh shrimp, peeled, deveined, or frozen shrimp, thawed
  • 6 ounces frozen crabmeat, thawed
  • Bottled hot pepper sauce

Directions:
In skillet over medium heat brown flour, stirring frequently. Immediately transfer to small bowl; cool and set aside. In 3-quart Saucepan over medium heat, combine chicken stock, onion, bell pepper, garlic and bay leaf. Cover with Redi-Temp valve open and cook until valve sounds. Close valve; reduce heat to low and simmer 10 minutes, until vegetables are vey tender. Meanwhile, in 2-queart Saucepan over medium heat, combine 1 ½ cups water and rice. Cover with Redi-Temp valve open; cook until valve sounds. Reduce heat to low, close valve and simmer 5 minutes fluff with fork; keep warm stir cold water into browned four; whisk to blend thoroughly until mixture is smooth. Stir into vegetables mixture in saucepan; cook and stir until slightly thickened.
 
Stir in fresh okra, salt and pepper. Cover with Redi-Temp valve open; cook until valve sounds. Reduce heat to low, close valve and simmer 12 minutes. Stir in shrimp, crabmeat and thawed okra (if using frozen). Simmer, uncovered, 4 to 5 minutes, until shrimp turn pink and okra is tender. Remove and discard bay leaf. Spoon rice into soup bowls. Ladle gumbo over rice. Serve with hot pepper sauce.