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CAJUN SEAFOOD GUMBO 1 lb. fresh fish fillets, cut into 1/2-inch cubes 1/2 lb. fresh shrimp, shelled and deveined, cut into 1/2-inch pieces 1/4 pt. oysters, drained 1/2 c. fresh blue crabmeat (optional) 2 Tbsp. butter or margarine 2 Tbsp. flour 1/4 c. butter or margarine 1 c. green pepper, cut into 1/2-inch pieces 1 c. onion, chopped 1 c. celery, cut into 1/2-inch pieces 1 (10 oz.) can tomatoes, chopped with juice 4 c. fish stock or chicken bouillon 1/2 tsp. salt 1/2 tsp. pepper 1 clove garlic, minced 1 tsp. gumbo file cooked rice (optional) Prepare roux by melting 2 tablespoons butter in small saucepan. Stir in 2 tablespoons flour over medium heat and continue stirring until smooth and dark. Set roux aside. Add 1/4 cup butter to 4 quart pot and saute green pepper, onion and celery until tender. Add tomatoes, stock, salt, pepper and garlic; bring to a boil. Gradually add roux, stirring until blended. Simmer for 15 minutes. Add seafood and file and simmer 15 more minutes. Serve over cooked rice. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |