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Receta Motorhouse Seafood Gumbo
by CookEatShare Cookbook

Motorhouse Seafood Gumbo
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Ingredientes

  • 1 pound shrimp (raw)
  • Celery tops
  • 1/2 c. celery (diced)
  • 1/2 c. onion (diced)
  • 1 sm. clove garlic (chopped), optional
  • 1/4 c. butter, divided
  • 2 c. canned tomatoes
  • 1/2 c. tomato puree
  • 1/4 c. green pepper (diced)
  • 3 tbsp. flour
  • 1/2 c. scallops (quartered)
  • 1/2 c. okra
  • Dash Tabasco sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 bay leaf
  • 2 teaspoon salt
  • 1/2 c. crabmeat
  • 1/2 c. whole oysters
  • 1 c. cooked rice

Direcciones

  1. Peel shrimp - dice - save hulls. Put shrimp hulls and celery tops in 2 qts of water. Boil 30 min. Strain. Save liquid.
  2. Saute/fry celery, onion, green pepper, onion in 2 tbsp. butter till tender (not brown). Add in tomatoes, tomato puree, 1 qt of strained stock. Let simmer 25 min.
  3. Make a roux by melting 2 tbsp. butter and stirring in the flour. Fold in but don't brown. Stir roux into stock and vegetables and simmer for 5 min. Add in diced shrimp, scallops, okra, Tabasco, Worcestershire, bay leaf, salt. Simmer 20 min. Remove bay leaf. Return to stock and simmer 5 min. Remove from heat. Add in crabmeat and oysters. Serve in soup plates or possibly casserole with or possibly without rice.