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Overton's Seafood Gumbo

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Yield

8 servings

Prep

20 min

Cook

4 hrs

Ready

5 hrs

Ingredients

Amount Measure Ingredient Features
4 quarts seafood stock *
½ cup vegetable oil Camera
6 cups okra
sliced
Camera
3 ½ pounds tomatoes, canned Camera
2 cups onions
chopped
Camera
1 cup celery
chopped
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1 cup sweet bell peppers
chopped
* Camera
2 tablespoons garlic
chopped
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2 tablespoons vinegar Camera
1 tablespoon salt Camera
1 teaspoon cayenne pepper Camera
5 each bay leaves * Camera
2 teaspoons thyme * Camera
2 teaspoons basil * Camera
2 teaspoons oregano Camera
1 pound crab meat Camera
3 pounds shrimp Camera
1 cup onions
chopped
Camera
Trans-fat Free, Good source of fiber

Directions

Bring stock to a boil, lower heat and simmer several hours.

Strain thestock, discarding solids. Cook okra in the oil in a large, heavy pot overmedium heat, stirring and scraping until some of the sliminess isgone; about 15 minutes.

Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning and herb mix and cook over low to medium heatfor about ½ hour, stirring and scraping often.

Blend the roux into the okra and tomato mixture.

Veryslowly blend the stock into the mixture.

Simmer about 1 hour.

Add crab and shrimp and simmer 10 to 15 minutes.

Add oysters and simmer about 5 minutes. Add green onions.

Serve over rice with file`powder added to taste at the table.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 580g (20.5 oz)
Amount per Serving
Calories 422 36% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 383mg 128%
Sodium 1743mg 73%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 20%
Sugars g
Protein 102g
Vitamin A 18% Vitamin C 65%
Calcium 26% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
 

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