Thursday, February 2, 2012

Seafood Gumbo

In my family, I always make a special birthday dinner for the birthday girl or boy. Whatever they want, within reason of course. Last night was my son's sweet 16! YIKES! So he wanted a seafood gumbo. I have never made nor tasted a gumbo, but I took on the challenge happily. This came out really great. I found the recipe on, but tweeked it to suit what I wanted to do. You can make it spicier, whatever your palate desires!

  • 1 1/2  cup vegetable oil

  • 1 1/2 cup all-purpose flour

  •  teaspoon dried thyme

  • 1 teaspoon dried basil

  •  bay leaf, crushed

  • 2 tablespoon salt

  • 3/4  teaspoon cayenne pepper (to your taste)

  •  teaspoon coarsely ground black pepper

  •  cup diced celery

  •  cup diced bell pepper

  • 1 cup diced white onion

  • 2 cup sliced okra (about 1 pound)

  • 6 garlic cloves, minced

  •  quart reduced-sodium chicken broth

  •  bottle clam juice

  • 1 1/2  pounds small or medium shrimp, peeled, shells reserved

  •  can (14-ounce) rotel tomatoes

  •  cups fresh oysters, drained

  •  pound bay scallops

  •  pound andouille sausage

  •  cups cooked brown rice

  •  green onions, chopped

    1. Heat oil in a large stockpot over medium-high heat. Stir in flour; cook until smooth and darkened (about the color of a penny). Add thyme and next 10 ingredients (thyme through garlic). Cook until vegetables are tender. Remove from heat and cool about 30 minutes.
    2. Bring chicken broth, clam juice and reserved shrimp shells to a boil in a large pot. Cook 10 minutes. Remove shrimp shells, and reserve stock.
    3. Add vegetable mixture to stock and blend well. Cook until thickened. Add tomatoes, and seafood. Simmer 20 to 30 minutes. Serve over rice; sprinkle with green onions.

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