Seafood Gumbo

Name: Seafood Gumbo
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 serving(s)
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

Submitted by Alan Leonetti

"This is a wonderful recipe."

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Ready In:: 2hrs 25mins
Ingredients:: 16
Serves:: 8

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

In a large, heavy saucepot or Dutch oven, melt the butter and whisk in flour until smooth.
Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
Immediately add onions, celery, bell pepper, garlic and bay leaves and cook until vegetables are very soft, about 8 minutes.
Add stock and whisk to combine.
Bring to a boil, skim surface and reduce heat to a simmer.
Add crabs and cook for 1 1/2 hours, until thickened and flavorful.
If gumbo seems too thick, thin with water or stock.
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.
Add the oysters with their liquor, parsley and scallions, and cook until the edges of the oysters curl, about 5 to 7 minutes.
Taste and adjust seasoning with salt and black pepper.
Serve in large bowls, making certain that everyone gets some of each kind of seafood.

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RECIPE SUBMITTED BY

Alan Leonetti

Albuquerque, New Mexico

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.

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