Gulf of Mexico Gumbo

Gulf of Mexico Gumbo
Photo by Oxmoor House

Ingredients

  • 1 teaspoon Cajun-Creole Seasoning
  • ¼ cup thinly sliced green onions
  • 1 ½ cups water
  • 1 cup all-purpose flour
  • 4 ½ cups hot cooked long-grain rice
  • ½ teaspoon hot sauce
  • ½ cup chopped celery
  • + 11 more ingredients
    • 1 cup chopped tomato
    • 2 bay leaves
    • 4 (8-ounce) bottles clam juice
    • 1 cup sliced okra
    • 1 cup chopped green bell pepper
    • 2 cups chopped onion
    • 1 teaspoon vegetable oil
    • ¼ pound medium shrimp, peeled and deveined
    • ¾ pound crayfish, peeled
    • ½ pound skinned red snapper or other firm white fish fillet, cut into 1-inch pieces
    • 4 garlic cloves, minced

Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down.) Remove from heat; set aside. Heat oil in a large Dutch oven over medium heat. Add onion, b...

View full recipe at My Recipes

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