Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Sandra Day
Recipe by Cooking Light June 1997

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Credit: Oxmoor House

Recipe Summary test

Yield:
9 servings (serving size: 1 cup gumbo and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

254 calories; calories from fat 6%; fat 1.8g; saturated fat 0.3g; mono fat 0.3g; poly fat 0.7g; protein 16.8g; carbohydrates 41.8g; fiber 2.4g; cholesterol 59mg; iron 3.1mg; sodium 447mg; calcium 73mg.
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