Low-fat Shellfish Gumbo

Low-fat Shellfish Gumbo
Photo by www.myrecipes.com

Ingredients

  • 1 ½ teaspoons fresh thyme
  • ½ teaspoon salt
  • 2 bay leaves
  • ½ teaspoon salt
  • Hot cooked rice
  • 2 bay leaves
  • 1 ½ cups fresh sliced okra
  • + 33 more ingredients
    • 1 (12-ounce) container fresh oysters, undrained
    • 1 1/3 cups all-purpose flour
    • ¼ teaspoon ground red pepper
    • 1 1/3 cups all-purpose flour
    • 1 ½ teaspoons chopped fresh oregano
    • 1 ½ teaspoons chopped fresh oregano
    • ½ pound crawfish tails, rinsed
    • ½ pound crawfish tails, rinsed
    • 2 tablespoons tomato paste
    • 1 pound light Cajun sausage, sliced
    • 1 cup chopped green bell pepper
    • ¼ teaspoon pepper
    • ¼ teaspoon pepper
    • 8 ¾ cups chicken broth, divided
    • 8 ¾ cups chicken broth, divided
    • 1 ½ cups fresh sliced okra
    • 1 (12-ounce) container fresh oysters, undrained
    • 1 ½ pounds unpeeled, medium-size fresh shrimp
    • Hot cooked rice
    • 1 ½ pounds unpeeled, medium-size fresh shrimp
    • 1 ½ teaspoons fresh thyme
    • 2 tablespoons tomato paste
    • 1 cup chopped celery
    • 1 large onion, chopped
    • 1 large onion, chopped
    • ¼ teaspoon ground red pepper
    • 4 garlic cloves, minced
    • 1 cup chopped green bell pepper
    • 1 cup chopped celery
    • ½ pound lump crabmeat
    • ½ pound lump crabmeat
    • 1 pound light Cajun sausage, sliced
    • 4 garlic cloves, minced

Place flour in a 15- x 10-inch jellyroll pan. Bake at 350° for 1 hour and 15 minutes or until a dark golden brown, stirring every 15 minutes. Set aside; cool. Peel shrimp, reserving shells; devein, if desired. Set meat aside. Combine shrimp shells and 5 1/2 cups chicken broth in a large Dutch ove...

View full recipe at My Recipes

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