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Scallop and Vegetable Gumbo

Yield 15 cups


  • 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

How to Make It

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

  2. 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.

  3. 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.

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

  5. 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.