Seafood Gumbo
Source of Recipe
From member taffekjam:
Recipe Introduction
I came up with this several weeks ago and now prepare a large pot at a time. I freeze most of it for future use. I eat this everyday for lunch with rice.
List of Ingredients
Saute in white wine:
1/2 cup finely chopped sweet onions
2 stalks celery, finely chopped
1/2 cup finely chopped mushrooms
4 leeks (whites only), cut in matchstick pieces
4-6 garlic cloves, minced
Add sauteed ingredients above to a large stockpot, then add:
2 tbsp fennel
2 crushed bay leaves
2 whole bay leaves
3/4 tsp celery seed
1 tsp orange zest
3 sprigs fresh cilantro
1 sprig fresh rosemary (or 1-2 tsp dried)
1 to 1-1/2 tsp white pepper
4 tbsp no-salt added tomato paste
4 - 14 oz cans no-salt added diced tomatoes
1 - 16 oz can no-salt added tomato sauce
20-25 okra, sliced
1 tsp saffron
2 tbsp parsley
1/2 tsp cayenne pepper
black pepper to taste
Mix well, heating on medium.
In a 2 quart pot, add:
1 cup dry vermouth
2 cups water
6 clams or 1/4 cup no-salt clam juice
1 stalk celeryRecipe
Boil until reduced to 2 cups. Remove clams and celery.
Add to large pot and bring to a boil on med-high. Continue to boil 25 minutes, stirring frequently. Add:
16 oz chopped Orange Roughy
8 oz crabmeat, and cook 10 minutes.
12 oz chopped scallops, and cook 6 minutes.
12 oz chopped shrimp, and cook 5 minutes. Remove from heat.
Compatible with Body Type:
Breakfast
Morning Snack
Lunch A-B-C-D-E
Afternoon Snack
Dinner A-B-C-D-E
Evening Snack
This Recipe Contains: Protein A, Protein B, Vegetable A
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