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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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This is a wonderful recipe. Ingredients:
4 live blue crabs (halved) |
1 lb raw shrimp (peeled and deveined, with tails off) |
1 lb fish fillets, such as redfish or 1 lb another firm fish (cut into pieces) |
1 lb sea scallops |
1 pint oyster (in their liquor) |
1 cup butter |
1 cup flour |
2 onions (chopped) |
2 celery ribs (finely chopped) |
1/2 green bell pepper (finely chopped) |
6 cloves garlic (minced) |
3 bay leaves |
1/4 cup flat leaf parsley (chopped) |
1 bunch scallion (chopped, both white and green parts) |
2 quarts shrimp or 2 quarts seafood stock (chicken stock may be substituted) |
salt and black pepper |
Directions:
1. In a large, heavy saucepot or Dutch oven, melt the butter and whisk in flour until smooth.
2. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
3. Immediately add onions, celery, bell pepper, garlic and bay leaves and cook until vegetables are very soft, about 8 minutes.
4. Add stock and whisk to combine.
5. Bring to a boil, skim surface and reduce heat to a simmer.
6. Add crabs and cook for 1 1/2 hours, until thickened and flavorful.
7. If gumbo seems too thick, thin with water or stock.
8. Add the shrimp, scallops and fish and cook for 5 to 7 minutes, or until the shrimp turn pink and the scallops and fish are cooked through.
9. Add the oysters with their liquor, parsley and scallions, and cook until the edges of the oysters curl, about 5 to 7 minutes.
10. Taste and adjust seasoning with salt and black pepper.
11. Serve in large bowls, making certain that everyone gets some of each kind of seafood.
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