Seafood Gumbo - New Orleans Style

Recipe by TOOLBELT DIVA
READY IN: 2hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
  • Add flour, whisking constantly.
  • As roux turns from sand colour to light brown to caramel colour, turn down heat.
  • Continue cooking and whisking constantly until roux is a dark brown colour.
  • Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
  • Cook 10 minutes.
  • Add oregano, thyme and cayenne.
  • Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer.
  • Add white fish and shrimp, cook for 10 minutes.
  • Add salt, pepper and Tabasco.
  • Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
  • Remove from heat and serve over white rice.
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