Gulf of mexico gumbo

Ingredients for 9 servings

1 cup all-purpose flour
1 teaspoon vegetable oil $
2 cups chopped onion $
1 cup chopped green bell pepper $
1/2 cup chopped celery $
4 garlic cloves, minced $
1 cup sliced okra
1 cup chopped tomato $
1 1/2 cups water
1 teaspoon Cajun-Creole Seasoning
4 (8-ounce) bottles clam juice
2 bay leaves
1/2 pound skinned red snapper or other firm white fish fillet, cut into 1-inch pieces $
1/4 cup thinly sliced green onions
3/4 pound crayfish, peeled
1/4 pound medium shrimp, peeled and deveined $
1/2 teaspoon hot sauce $
4 1/2 cups hot cooked long-grain rice $

Directions

1. Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down.) Remove from heat; set aside.

2. Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until vegetables are tender.

3. Add okra and tomato; cover and cook 5 minutes, stirring occasionally. Add 1 1/2 cups water, Cajun-Creole Seasoning, clam juice, and bay leaves, and bring to a boil.

4. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.

5. Add snapper; cook 5 minutes. Add green onions, crayfish, and shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce; discard bay leaves. Serve gumbo over rice.

6. Note: One (8-ounce) container select oysters, undrained, can be substituted for crayfish, if desired.

soup February 06, 2012 19:26

Author myrecipes.com/recipe/gulf-...