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Seafood Okra Gumbo

Submitted by: Shara on 08/13/2003
2891 views
2.87 avg rating
191 votes
 
 
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Ingredients

1/4 cup vegetable oil
2 pounds small okra, caps and tips remove, sliced 1/4-inch thick
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped green bell peppers
1/2 cup tomatoes, peeled, seeded and chopped
Salt
Cayenne Pepper
2 tablespoons chopped garlic
3 bay leaves
1/2 pound firm flesh fish, such as grouper, snapper, monkfish, etc., diced
2 quarts chicken stock
1/2 pound medium shrimp, peeled and deveined
1 pound peeled crawfish tails
1/2 pound fresh lump crabmeat, picked over for shells and cartilage
1/2 cup chopped green onions, green part only
Dash of hot sauce

Directions

In a large stock pot, over medium heat, add the oil. When the oil is hot, add the okra. Season the okra with salt and cayenne. Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears. Add the onions, celery, peppers and tomatoes. Season with salt and cayenne. Continue cooking, stirring often for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared. Stir in the garlic and bay leaves. Season the diced fish with a bit of salt. Add the fish to vegetables and cook for 2 minutes. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes. Add seafood and crabmeat to the pot. Continue to simmer for 5 minutes. Stir in the green onions and hot sauce. Remove the bay leaves and serve like stew.


Additional Information

This makes a lot. You can substitute the crabmeat and crawfish for whatever kind of seafood you like. We use everything. Clams, oysters, mussels, snails, anything. If you don't like seafood, substitute the fish with small pieces of chicken increase the cooking time after adding it by 5 minutes and replace the other seafood with smoked sausage. Almost anything works!

Servings

10+

Calories

5

Time to prepare

1 hour

Difficulty

Easy
 

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