Seafood And Okra Gumbo
Nutrition
Calories: 473 kcalCarbohydrates: 27 gProtein: 60 gFat: 37 gSaturated Fat: 23 gCholesterol: 262 mgSodium: 1144 mgFiber: 12 gSugar: 14 gVitamin A: 47.15 IUCalcium: 159 mgIron: 25 mg
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 5 tbsp unsalted butter
- 2 whole large onions chopped
- 16 oz okra coarsely chopped
- 3 whole tomatoes peeled, seeded, chopped
- 2 whole large green bell pepper seeded and chopped
- 3 whole Garlic cloves minced
- 1 lb raw shrimp shelled, deveined
- 1 qt fish stock
- 1 quart water
- 2 tbsp crushed dried hot red peppers
- 1-1/2 tsp salt
- 2 bay leaves
- 2 tsp Worcestershire sauce
- 1 tsp ground all spice
- 1/4 tsp dried thyme
- 1 lb red fish or red snapper cut into pieces
- 1 lb cleaned crabmeat
- 16 whole oysters shucked
- 1 pinch black pepper
Instructions
- Whisk the oil with the flour in a large heavy skillet (preferably cast iron) until smooth. Cook, stirring frequently, over medium-low heat until the roux turns a dark mahogany brown, about 1 hour. Do not allow it to burn. Set aside.
- Melt 3 tablespoons of the butter in a large heavy pot over medium-low heat. Add the onions; cook 3 minutes. Stir in the okra; cook 3 minutes. Stir in the tomatoes, and cook, uncovered, 30 minutes.
- Meanwhile, melt the remaining 2 tablespoons butter in a large skillet. Add the peppers and garlic; cook 5 minutes. Stir in the shrimp and continue to cook, tossing constantly, until the shrimp turn pink, about 3 minutes.
- Transfer the shrimp mixture to the pot containing the tomato mixture. Stir in the roux. Add the fish stock water, hot red peppers, salt, bay leaves, Worcestershire sauce, allspice, and thyme. Heat to boiling; reduce the heat. Cook, covered, over medium-low heat for 1-1/2 hours. Remove the bay leaves.
- Add the fish, crabmeat, and oysters to the gumbo. Return to boiling; reduce the heat. Cook over medium-low heat, 15 minutes. Add pepper to taste. Serve in shallow soup bowls. Serve with rice, filé powder, and hot pepper sauce.