Dairy free
Pescatarian
Seafood gumbo
A delicious and hearty seafood gumbo recipe that is dairy free and pescatarian. This dish is a great source of vitamins and minerals. It is typical of Cajun cuisine and takes approximately 45 minutes to prepare.
Ingredients
bay leaves
2
celery
3 ribs
cooked white rice
1.26 kgs
filé powder
1 Tbsp
fish stock
3.79 l
flour
62.5 g
garlic
6 cloves
green bell pepper
2
lump crab
453.59 g
oil
112 ml
okra
907.18 g
onion
2 medium
oysters
2
black pepper
12 servings
creole seasoning
1 Tbsp
prawn
907.18 g
fresh thyme leaves
1 tsp
tomato puree
262 ml
tomatoes
4
Method
- Heat oil in a large heavy stockpot over medium-high heat.
- Add the flour and stir constantly until a light brown roux is formed.
- Add the onions, bell pepper, celery and garlic. Saut until the onions become translucent and the vegetables are tender.
- Add the tomatoes and tomato pure and cook over medium heat for 10 minutes.
- Add the Creole seasoning, thyme, bay leaves and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes.
- Add the okra, and cook for another 10 minutes, then add the stock. Bring to a boil, then reduce heat to simmer and cook another 30 minutes.Reduce heat to low.About 10 minutes prior to serving, add the shrimp, oysters and oyster liquor. Just prior to serving, add the crab meat (the crab meat does not need to be cooked, just stir until it is heated through.Taste and correct seasonings if necessary.
- Remove from heat and sprinkle the fil powder on the surface of the gumbo; cover and let stand for 15 minutes. Uncover and stir to mix.
- Serve hot with French bread and cold beverages.
Nutrition:
376 kcal
Carbs
47 g
Fat
5 g
Protein
34 g
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