Scallop and Vegetable Gumbo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Ingredients:
6 slices bacon |
2 tablespoons vegetable oil |
1 cup all-purpose flour |
5 celery ribs, chopped |
2 medium onions, chopped |
2 green bell peppers, chopped |
2 garlic cloves, minced |
2 (32-ounce) containers chicken broth |
1 teaspoon chopped fresh rosemary |
1 1/2 teaspoons chopped fresh thyme |
2 bay leaves |
3/4 cup fresh or frozen baby lima beans |
1 1/2 cups sliced okra |
1 1/2 cups peeled, seeded, and chopped tomato |
1 cup fresh or frozen yellow corn kernels |
1 large potato, cubed |
1 (8-ounce) package sliced fresh mushrooms |
1 tablespoon butter, melted |
2 pounds fresh bay scallops |
1 to 2 teaspoons hot sauce |
1 3/4 teaspoons salt |
1/2 teaspoon freshly ground pepper |
hot cooked rice |
freshly ground pepper |
Directions:
1. Cook bacon in a Dutch oven until crisp; drain on paper towels, reserving drippings in pan. Crumble bacon, and set aside.
2. Add vegetable oil to pan drippings; whisk in flour. Cook over medium-low heat, stirring constantly, until roux is caramel colored (about 25 minutes). Add celery and next 3 ingredients; cook, stirring constantly, 10 minutes or until tender.
3. Stir in broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour, stirring occasionally and skimming as necessary. Stir in okra and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes.
4. Sauté mushrooms in butter in a large skillet over medium-high heat 3 to 4 minutes or until liquid evaporates. Add to broth mixture.
5. Add bacon, scallops, and next 3 ingredients to broth; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until scallops are done; discard bay leaves. Serve over hot rice. Sprinkle with pepper.
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