Seafood Gumbo

Recipe Ingredients

1/3 cup	65g / 2.3oz	Butter
1/3 cup	20g / 0.7oz	Flour
2		Garlic cloves - crushed
2		Onions - sliced (medium)
2		Celery stalks - diced
1		Green bell peppper - sliced into strips (medium)
3 cups	711ml	Chicken stock or clam broth
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried oregano
1 teaspoon	5ml	Red pepper sauce (Tabasco) - or to taste
16 oz	454g	Sliced okra (fresh - frozen or canned)
1		Whole tomatoes - (32 oz)
1 1/2 lbs	681g / 24oz	Raw seafood - (shrimp, scallops, firm
		White fish, shelled clams) - your choice
3 cups	480g / 16oz	Cooked white rice
1/4 cup	23g / 0.8oz	Minced fresh parsely

Recipe Instructions

In a stock pot with a lid, melt the butter and add flour. Stir constantly over medium-high heat until butter-flour combination turns a dark honey color. Do not let it burn!

Immediately add the garlic, onions, celery and green pepper. Stir for an additonal 4 to 5 minutes until vegetables are wilted. Add the chicken stock, seasonings, Tabasco, okra, and tomatoes. Stir to combine. Bring to a simmer and let simmer for 45 minutes, stirring occasionally.

Add the 1 1/2 punds of fish and simmer for 5 to 7 minutes longer. Adjust seasonings and serve over a portion of white rice. Garnish with minced parsely.

This recipe yields ?? servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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