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  • Seafood Gumbo

    1 vote
    Seafood Gumbo
    Prep: 30 min Cook: 120 min Servings: 12
    by Ted Brooks
    7 recipes
    >
    A Pescetarian friendly gumbo.

    Ingredients

    • 1 lb shrimp
    • 1 lb scallops
    • 8 oz crab meat
    • 8 oz shelled oyster
    • 1 lb crayfish meat
    • 2.5 quarts vegetarian broth
    • 1 lb cod
    • 1 15 oz can of cooked whole tomatoes
    • 1 lb chopped okra (I use frozen)
    • 2 onions
    • 10 cloves of garlic
    • 1 bell pepper
    • 2 celery stalks
    • 1 carrot
    • assorted herbs like thyme, oregano, basil and tarragon. I use a sachet so I can remove it before serving.
    • Creole seasoning (I use a lot of it)
    • cayenne pepper
    • roux

    Directions

    1. Start with a dark roux (see recipe on right)
    2. add onions to the roux cook for about 5 minutes, adding some broth if it is too dry
    3. add chopped bell pepper, celery, carrot and garlic.
    4. add can of cooked tomatoes. I usually crush the tomatoes in my hand as I add them .
    5. Add the okra
    6. Add the rest of your broth and stir everything together.
    7. Add the herb sachet or sprinkle desired amounts into the gumbo
    8. Add the creole seasoning and the cayenne pepper
    9. Bring to a boil
    10. Let simmer for at least an hour; longer always seems to be better.
    11. add the shrimp and crayfish first, after 2-3 minutes add the crab meat and oysters. Add the cod last first.
    12. Add final creole and cayenne seasonings to your palate's satisfaction
    13. Serve over rice.

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