Seafood Gumbo
A staple at Dink HQ for over 20 years, Seafood Gumbo is our pride and joy!
Ingredients
2 1/2 tablespoons vegetable oil
1/2 onion, diced
1 clove garlic, minced
1 1/2 tablespoons all-purpose flour
2 cups fish stock
8 ounces canned, diced plum tomatoes
3 ounces dungeness crab, shelled and flaked
3 ounces okra, trimmed and sliced
1 small green bell pepper, diced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon hot sauce
1 teaspoon salt
1 teaspoon pepper
3 ounces prawns, peeled and deveined
3 ounces calamari rings
3 ounces bay scallops
6 mussels
1 cup steamed rice
Instructions
In a large pot, warm oil over medium low. Add onion and garlic and sauté 3 minutes. Reduce heat to low and add the flour. Stir to develop a roux. Toast roux for for about 5 minutes.
Slowly add stock and whisk slowly until roux is completely dissolved. Add tomatoes, crab, okra, bell pepper, basil, oregano, thyme, and hot sauce.
Bring to a boil, then reduce to low. Cover and simmer for 1 hour.
Remove cover and taste. Season with salt and pepper, if needed. This will largely depend on the fish stock and hot sauce you use.
Add prawns, calamari, scallops, and mussels. Simmer until fully cooked; about 5 minutes.
Divide gumbo and rice into 2 big bowls and enjoy!
Seafood Gumbo
Ingredients
Instructions
- In a large pot, warm oil over medium low. Add onion and garlic and sauté 3 minutes.
- Reduce heat to low and add the flour. Stir to develop a roux. Toast roux for about 5 minutes.
- Slowly add stock and whisk slowly until roux is completely dissolved. Add tomatoes, crab, okra, bell pepper, basil, oregano, thyme, and hot sauce.
- Bring to a boil, then reduce to low. Cover and simmer for 1 hour.Remove cover and taste. Season with salt and pepper, if needed.
- Add prawns, calamari, scallops, and mussels. Simmer until fully cooked; about 5 minutes.
- Divide gumbo and rice into 2 big bowls and enjoy!
Check out some of my other creations:
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