Seafood Gumbo
This tasty gumbo is a little lighter than most because it's thickened with flour browned in the oven rather than a traditional flour-butter roux. Salmon, bass and halibut would also taste great in the stew.
Credit: Louisiana Kitchen by Holly Clegg
Servings: 12
Ingredients:
* 3/4 cup flour
* 1 tablespoon minced garlic
* 2 onions, chopped
* 2 green bell peppers, chopped
* 2 stalks celery, chopped
* 2 tablespoons chopped parsley
* 9 cups water
* 1 (14 1/2-ounce) can whole tomatoes, crushed
* 3 bay leaves
* Juice of half a lemon
* 1 teaspoon dried thyme
* 1/4 teaspoon red pepper
* 4 whole cloves
* Salt and pepper to taste
* 1 pint claw crabmeat
* 2 pounds shrimp, peeled
* 2 pounds trout, cut into pieces
* 1 cup chopped green onion
Directions:
Place flour on baking sheet and bake at 400 degrees F for 20 to 30 minutes, stirring every 7 minutes, or until flour is brown (color of pecan shells). Works well in toaster oven.
While flour is browning, coat a large pot with nonstick cooking spray and saute garlic, onion, peppers, celery and parsley until tender. Gradually stir in browned flour (roux). Gradually add water, tomatoes and seasonings. Bring to boil; lower heat and cook for 15 minutes.
Add crabmeat, shrimp and fish and cook for another 20 minutes. Add green onions, cooking until all seafood is done. Discard bay leaf and cloves before serving; serve over rice.
