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Gulf of Mexico Gumbo

Photo: Oxmoor House
Yield 9 servings (serving size: 1 cup gumbo and 1/2 cup rice)

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon vegetable oil
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 4 garlic cloves, minced
  • 1 cup sliced okra
  • 1 cup chopped tomato
  • 1 1/2 cups water
  • 1 teaspoon Cajun-Creole Seasoning
  • 4 (8-ounce) bottles clam juice
  • 2 bay leaves
  • 1/2 pound skinned red snapper or other firm white fish fillet, cut into 1-inch pieces
  • 1/4 cup thinly sliced green onions
  • 3/4 pound crayfish, peeled
  • 1/4 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon hot sauce
  • 4 1/2 cups hot cooked long-grain rice

Nutrition Information

  • calories 254
  • caloriesfromfat 6 %
  • fat 1.8 g
  • satfat 0.3 g
  • monofat 0.3 g
  • polyfat 0.7 g
  • protein 16.8 g
  • carbohydrate 41.8 g
  • fiber 2.4 g
  • cholesterol 59 mg
  • iron 3.1 mg
  • sodium 447 mg
  • calcium 73 mg

How to Make It

  1. Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down.) Remove from heat; set aside.

  2. Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until vegetables are tender. Add okra and tomato; cover and cook 5 minutes, stirring occasionally. Add 1 1/2 cups water, Cajun-Creole Seasoning, clam juice, and bay leaves, and bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.

  3. Add snapper; cook 5 minutes. Add green onions, crayfish, and shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce; discard bay leaves. Serve gumbo over rice.

  4. Note: One (8-ounce) container select oysters, undrained, can be substituted for crayfish, if desired.