Scallop and Vegetable Gumbo

Scallop and Vegetable Gumbo
Photo by www.myrecipes.com

Ingredients

  • 2 medium onions, chopped
  • 2 (32-ounce) containers chicken broth
  • 2 pounds fresh bay scallops
  • 1 large potato, cubed
  • 1 tablespoon butter, melted
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1 cup all-purpose flour
  • + 17 more ingredients
    • ¾ cup fresh or frozen baby lima beans
    • ½ teaspoon freshly ground pepper
    • Freshly ground pepper
    • 1 ¾ teaspoons salt
    • 5 celery ribs, chopped
    • 1 teaspoon chopped fresh rosemary
    • 1 to 2 teaspoons hot sauce
    • 1 ½ teaspoons chopped fresh thyme
    • 2 bay leaves
    • 6 slices bacon
    • 2 green bell peppers, chopped
    • 1 cup fresh or frozen yellow corn kernels
    • 2 garlic cloves, minced
    • 2 tablespoons vegetable oil
    • 1 ½ cups peeled, seeded, and chopped tomato
    • 1 ½ cups sliced okra
    • Hot cooked rice

Cook bacon in a Dutch oven until crisp; drain on paper towels, reserving drippings in pan. Crumble bacon, and set aside. Add vegetable oil to pan drippings; whisk in flour. Cook over medium-low heat, stirring constantly, until roux is caramel colored (about 25 minutes). Add celery and next 3 ingr...

View full recipe at My Recipes

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