Scallop and Vegetable Gumbo Recipe

Ingredients:

  • 6 slices of bacon
  • 2 tbs olive oil
  • 1 cup flour
  • 5 celery ribs, chopped
  • 2 medium onions, chopped
  • 2 green bell peppers, chopped
  • 2 garlic cloves, minced
  • 2 –32 oz containers chicken broth
  • 1 tsp fresh rosemary, chopped
  • 1 ½ tsp fresh thyme, chopped
  • 2 bay leaves
  • ¾ cup fresh or frozen baby lime beans
  • 1 ½ cups sliced okra
  • 1 ½ cups peeled, seeded, tomatoes, chopped
  • 1 cup fresh or frozen yellow corn kernels
  • 1 large potato, cubed
  • 1 (8 oz) package sliced fresh mushrooms
  • 1 tbs butter, melted
  • 2 lbs fresh bay scallops
  • 1 to 2 tsp hot sauce
  • 1 ¾ tsp salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp ground red pepper
  • Hot cooked rice
  • Fresh ground pepper

Directions:

  1. Cook bacon in Dutch oven until crisp; drain on paper towels, reserving dripping in pan. Crumble bacon and set aside
  2. Add oil to drippings; whisk in flour. Cook over medium-low heat, stirring constantly, until roux is caramel colored (about 25 minutes). Add celery, onion, green bell pepper, and garlic, cook, stirring constantly, 10 minutes or until tender
  3. Stir in broth, rosemary, thyme, bay leaves, and lima beans; bring to a boil. Reduce heat, and simmer uncovered, 1 hour, stirring occasionally and skimming as necessary. Stir in okra, tomato, corn, and potato; bring to a boil. Reduce heat and simmer uncovered, 30 minutes
  4. Saute mushrooms in butter over medium-high heat 3 to 4 minutes or until liquid evaporates. Add to broth
  5. Add bacon, scallops, hot sauce, salt, ground pepper to broth; bring to a boil. Reduce heat, simmer, uncovered, 5 minutes or until scallops are done. Discard bay leaves, Serve or rice. Sprinkle with black pepper

Yield: 15 cups

[ratings]

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