LOUISIANA SEAFOOD GUMBO
Provided by Food Network
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the Roux and mix thoroughly to pick up all the excess oil in the pot.
- Next add the tomatoes and bring the mixture to a boil. When mixed, strain the Stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions
- Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.
- Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.
LOUISIANA SEAFOOD SOUP
Down here in Louisiana, seafood is abundant and we love to cook it in any way! This is a good alternative to gumbo! This is about 200 calories a bowl.
Provided by Janis McRae
Categories Other Soups
Number Of Ingredients 16
Steps:
- 1. Melt butter over low heat, stir in flour. Add onions and saute until wilted. Add remaining ingredients, except seafood and cook over medium heat for about 30 minutes. Add seafood and cook on medium for another 15 - 20 minutes. Soup will be thick, (it is a chowder!)but can be thinned with additional milk, if desired.
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