Scallop and Vegetable Gumbo

Ingredients

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

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