
Seafood Gumbo
A delicious american dish. Dairy-free option.
Total Time
167 min
Serves
8
Rating
0.0 (0)
Ingredients
- 1/2 pound bacon
- chopped
- About 1/2 cup vegetable oil
- 3/4 cup all-purpose flour
- 2 celery ribs
- chopped
- 1 medium green bell pepper
- chopped
- 1 medium onion
- chopped
- 5 garlic cloves
- finely chopped
- 2 1/2 quarts fish or chicken stock (or a combination)
- 1 (14-ounce) can whole tomatoes in juice
- drained and chopped
- 1 pound frozen cut okra (not thawed)
- 1 teaspoon chopped thyme
- 1 Turkish or 1/2 California bay leaf
- 1 rounded teaspoon cayenne
- 1/2 cup chopped flat-leaf parsley
Instructions
- 1
Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp.
- 2
Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.
- 3
Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.
- 4
Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes.
- 5
Transfer to a 6- to 7-quart pot.
- 6
Stir in stock, tomatoes, okra, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
- 7
Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.
- 8
Stir in crabmeat and bacon and simmer until heated through, about 1 minute.
- 9
Season with salt.
- 10
Discard bay leaf.