Scallop and Vegetable Gumbo

Recipe from

Coastal Living

Ingredients

6 slices bacon
2 tablespoons vegetable oil
1 cup all-purpose flour
5 celery ribs, chopped
2 medium onions, chopped
2 green bell peppers, chopped
2 garlic cloves, minced
2 (32-ounce) containers chicken broth
1 teaspoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
2 bay leaves
3/4 cup fresh or frozen baby lima beans
1 1/2 cups sliced okra
1 1/2 cups peeled, seeded, and chopped tomato
1 cup fresh or frozen yellow corn kernels
1 large potato, cubed
1 (8-ounce) package sliced fresh mushrooms
1 tablespoon butter, melted
2 pounds fresh bay scallops
1 to 2 teaspoons hot sauce
1 3/4 teaspoons salt
1/2 teaspoon freshly ground pepper
Hot cooked rice
Freshly ground pepper

Preparation

Cook bacon in a Dutch oven until crisp; drain on paper towels, reserving drippings in pan. Crumble bacon, and set aside.

Add vegetable oil to pan drippings; whisk in flour. Cook over medium-low heat, stirring constantly, until roux is caramel colored (about 25 minutes). Add celery and next 3 ingredients; cook, stirring constantly, 10 minutes or until tender.

Stir in broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour, stirring occasionally and skimming as necessary. Stir in okra and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes.

Sauté mushrooms in butter in a large skillet over medium-high heat 3 to 4 minutes or until liquid evaporates. Add to broth mixture.

Add bacon, scallops, and next 3 ingredients to broth; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until scallops are done; discard bay leaves. Serve over hot rice. Sprinkle with pepper.

January 2002