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Seafood Gumbo

by BnB Finder | October 14th, 2014 | Best BnB Bites, Recipes
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Seafood Gumbo - CopyGumbo is much more than soup, and this gumbo is special enough for a Sunday dinner, even if you’re having guests. Shrimp, crab, and oysters come together in a thick, rich, spicy base. It will take patience, especially if you’ve never made roux (a flour-fat base for soup or sauce), but it’s worth it. Unlike the usual lard-based Cajun roux, this one uses vegetable oil, which you’re more likely to have on hand. It’s from the Fuquay Mineral Spring Inn and Garden Bed & Breakfast in Wake County, North Carolina, a designated landmark convenient to Raleigh and Chapel Hill.

 

 

 

Seafood Gumbo

Serves 6
A delicious and hearty one pot dish.


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Prep Time
15 min

Cook Time
2 hr 15 min

Total Time
2 hr 30 min

Prep Time
15 min

Cook Time
2 hr 15 min

Total Time
2 hr 30 min

Ingredients
  1. ¾ cup vegetable oil
  2. ¾ cup bleached all-purpose flour
  3. 2 cups chopped yellow onions
  4. 1 cup chopped green bell peppers
  5. 1 cup chopped celery
  6. 1 tbsp salt
  7. 1 tsp cayenne
  8. 5 bay leaves
  9. 8 cups water
  10. 1 lb medium shrimp, peeled and deveined
  11. 1 lb lump crabmeat, picked over for shells and cartilage
  12. 2 doz oyster, shucked with their liquor
  13. 2 tbsp chopped green onions or scallion (green part only)
  14. 2 tbsp chopped fresh parsley leaves
Instructions
  1. 1. Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat.
  2. 2. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20-25 minutes.
  3. 3. Add the onions, bell peppers, celery, salt, cayenne, and bay leaves.
  4. 4. Cook, stirring occasionally, until very soft, about 10 minutes.
  5. 5. Add the water and stir to blend with the roux. Reduce the heat to medium-low and simmer for 1-½ hours.
  6. 6. Add the shrimp and crabmeat and cook for 15 minutes.
  7. 7. Add the oysters, green onions, and parsley and cook until the edges of the oysters curl, 2-3 minutes.
  8. 8. Remove the bay leaves.
  9. 9. Serve immediately over steamed long grain rice in soup bowls.
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