Seafood Gumbo
A taste of the South with a rich onion, pepper and celery base enhanced with garlic, tomatoes and seafood. Serve topped with rice.
Yield: 12 ServingsServing Size: 1 cup rice/1 cup gumbo
Prep Time: 45 minutes
Cooking Time: 30 minutes
Standard View | Foodservice View
| Ingredient | Quantity | Instruction |
|---|---|---|
| butter | 1/4 c. | 1. In large pot, melt butter over medium heat; add onions and sauté 1 minute. Stir in garlic and continue cooking 1 minute. Add peppers and celery and cook until tender and crisp. |
| chopped yellow onion | 1 qt. | |
| minced garlic | 2 tbsp. | |
| chopped green bell pepper | 1 qt. | |
| chopped celery | 1 qt. | |
| canned peeled whole tomatoes, chopped | 3 1/2 qt. | 2. Add tomatoes with juice and stock along with thyme, basil, peppers and salt and bring to a boil; reduce heat and simmer 20 minutes. |
| fish or chicken stock | 2 qt. | |
| crumbled dried thyme | 2 tsp. | |
| crumbled dried basil | 2 tsp. | |
| ground red pepper | 1 tsp. | |
| ground black pepper | 1 tsp. | |
| salt | as needed | |
| sliced surimi crab meat | 3 qt. | 3. Stir in seafood and shrimp and simmer 10 minutes, or until seafood is heated through. Adjust seasonings. |
| medium shrimp, peeled, deveined | 1 lb. | |
| cooked long grain or parboiled rice* | 3 qt. | 4. To Serve: For each serving, ladle 1 1/2 cups gumbo into bowl and top with 1 cup hot rice. Garnish each serving with 1 Tbsp. chopped parsley. |
| minced fresh parsley | 1 1/2 tbsp. | |
| 5. *You may also use cooked medium grain rice in this recipe. | ||
