GULF OF MEXICO GUMBO
FOR CAJUN-CREOLE SEASONING
1 tablespoon salt
3/4 teaspoon ground red pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
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FOR GUMBO
1 cup all-purpose flour
1 teaspoon vegetable oil
2 cups onion; chopped
1 cup green bell pepper; chopped
1/2 cup celery; chopped
4 cloves garlic; minced
1 cup okra; sliced
1 cup tomato; chopped
1 1/2 cups water
1 teaspoon Cajun-Creole Seasoning (see above)
4 (8 oz.) bottles clam juice
2 bay leaves
1/2 lb red snapper or other firm white fish fillet; skinned & cut into 1-inch pieces
1/4 cup green onions; thinly sliced
3/4 lb crayfish; peeled
1/4 lb medium shrimp; peeled & deveined
1/2 teaspoon hot sauce
4 1/2 cups hot cooked long-grain rice
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; saute 8 minutes or until vegetables are tender. 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; bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.
3. Add snapper or other white fish of your choice; 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.
* NOTE: 1 (8 oz.) container of select oysters, undrained, can be substituted for crayfish, if desired.
Yields 9 servings (Serving size = 1 cup gumbo and 1/2 cup rice)
CALORIES: 254; PROTEIN: 17g; CARBS: 42g; FAT: 2g; SODIUM: 447mg; CHOL: 59mg; IRON: 3mg; FIBER: 2g; CALC: 73mg.
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