Seafood Gumbo Recipe #357329
This is the best seafood gumbo, all the flavors of the seafood, vegetables, and spices come together, in this gumbo recipe. Guaranteed to satisfy
by Betty Bel
40 min | 15 min prep
SERVES 6 -8
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup fresh slice mushroom
- 3 garlic cloves
- 2 tablespoons butter (or margarine)
- 1 (28 ounce) can whole tomatoes (undrained)
- 2 cups chicken broth
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon thyme (fresh is better)
- 1/2 teaspoon basil (fresh is better)
- 1/2 lb hot and spicy sausage (I use polska kielbsa )
- 1/2 teaspoon gumbo file
- 1 (10 ounce) package frozen okra, thawed (or 1 lb. fresh)
- 1/2 lb white fish meat, cut into 1-inch pieces (1/2 lb. scallops can be substituted or added to)
- 1/2 lb peeled deveined medium-sized shrimp
- 3 cups hot cooked rice
- Cook onion, green pepper, mushrooms, and garlic in butter, in large deep saucepan, or Dutch oven over med-high heat until tender. Stir in tomatoes.
- Add juice, broth, red pepper, thyme, basil, and gumbo filé seasoning you can also use Old Bay seasoning if you can't find gumbo filé.
- Bring to a boil. Reduce heat; simmer, uncovered, 10 to 15 minutes.
- Stir in okra, fish, and shrimp; simmer until fish flakes with fork, 5 to 8 minutes.
- Serve over rice. Makes 6-8 servings.
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5 stars