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Seafood Gumbo

1/2 lb. medium Shrimp (15-20)
1/4 cup butter or margarine
1/4 cup all purpose flour
1 cup chopped onion
1 cup diced green pepper
1 medium bay leaf
1 medium clove garlic, minced
1/2 tsp. crushed thyme leaves
1 (46 oz.) can V-8 vegetable juice
2 cups fresh or frozen okra, cut in 1 1/2" pieces, about 10 oz.
1 lb. Haddock, cut in 1 1/2" pieces
1/2 to 1 tsp. hot pepper sauce
Hot cooked rice

Shell and devein Shrimp, leaving last segment and tail in place. Set aside. In 6 quart saucepan over medium heat, in hot butter, cook flour until lightly browned, about 3 minutes, stirring constantly.

Stir in onion, green pepper, bay leave, garlic and thyme, cook until onion and green pepper are tender, stirring often. Gradually stir in V-8 juice, a little at a time, stirring until smooth after each addition. Add okra. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes.

Add fish, Shrimp, and hot pepper sauce. Simmer 10 minutes until fish flakes easily when tested with a fork and Shrimp are pink, stirring gently now and then. Discard bay leaf.

Serve in soup bowls; top with a scoop of rice.

Makes 10 cups of about 6 servings

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