Seafood Gumbo

Yield: 5 qt (5 L) Portions: 16 Portion size: 10floz (300 mL) plus P/i oz (45 g) rice

U.S.

Metric

Ingredients

3 fl. oz

90 g

Vegetable oil

6 oz

180 g

Onion, small dice

4 oz

120 g

Celery, small dice

4 oz

120 g

Green bell pepper, small dice

1 oz

30 g

Garlic, chopped fine

112 tsp

7 mL

Dried thyme

112 tsp

7 mL

Dried basil

1 tsp

5 mL

Dried oregano

2

2

Bay leaves

1 tsp

5 mL

Cayenne

1 tsp

5 mL

Black pepper

2 tsp

10 mL

Paprika

1 gal

4 L

Fish stock, hot

8 oz

250 g

Blond roux (p. 162)

10 oz

300 g

Canned tomatoes, chopped

1 lb

500 g

Okra, trimmed, cut into

3/4-in. (2-cm) slices

1 lb

500 g

Small shrimp, peeled

and deveined

1 lb

500 g

Lump crabmeat

1 tbsp

15 mL

Filé powder

to taste

to taste

Heat the oil in a stockpot or heavy soup pot. Add the onion, celery, green pepper, garlic, herbs, and spices. Cook over low heat until the vegetables are soft.

2. Add the stock. Bring the mixture to a boil.

3. Beat in the roux to thicken the soup.

4. Add the tomatoes. Simmer 10 minutes.

5. Add the okra. Simmer until the okra is tender, about 10 to 15 minutes more.

6. Add the shrimp and crabmeat. Simmer 10 minutes.

7. Sprinkle the filé powder over the top of the soup and stir it in.

Simmer another 2 minutes. Remove from heat and season to taste with salt.

112 lb

750 g

Cooked rice

Per serving:

Calories, 290; Protein, 18 g; Fat, 14 g (44% cal.); Cholesterol, 80 mg; Carbohydrates, 22 g; Fiber, 2 g; Sodium, 580 mg.

Per serving:

Calories, 290; Protein, 18 g; Fat, 14 g (44% cal.); Cholesterol, 80 mg; Carbohydrates, 22 g; Fiber, 2 g; Sodium, 580 mg.

Seafood Gumbo

9. To serve, spoon about 1V2 oz (45 g) cooked rice into a soup bowl. Ladle 10 fl oz (300 mL) soup over the rice.

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