Spring gumbo
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive Oil |
| ¼ | cup | Flour |
| 1 | medium | Onion; thinly sliced |
| 2 | Cloves Garlic; finely chopped | |
| 1 | Green Pepper; chopped | |
| 3 | Stalks Celery; thinly sliced | |
| 1 | Jalapeno Pepper; seeded and diced | |
| 2 | cans | (14 1/2 Oz.) Stewed Tomatoes |
| ¼ | teaspoon | Red Pepper Flakes |
| 1 | teaspoon | Paprika |
| ⅛ | teaspoon | Cayenne Pepper |
| 5 | drops | Hot Pepper Sauce |
| 2 | Chicken Bouillon Cubes Dissolved In | |
| 9 | cups | Water |
| 1 | cup | White Rice; uncooked |
| 1 | pounds | Shelled And Deveined Shrimp; sliced in half |
| ½ | pounds | Scallops |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground Black Pepper |
Directions
Roux: heat oil in dutch oven. Stir in flour, a tablespoon at a time; cook, stirring, until flour begins to brown, 3 to 4 minutes.
Add onion, garlic, green pepper, celery, jalapeno; cook for 10 to 12 minutes, until celery is softened. Add tomatoes, red pepper flakes, paprika, cayenne, pepper sauce, bouillon liquid and rice. Simmer, covered, for 20 minutes.
Add shrimp, scallops, salt and pepper; simmer until seafood is opaque, about 3 minutes.
Recipe by: Family Circle
Posted to recipelu-digest Volume 01 Number 182 by James and Susan Kirkland <kirkland@...> on Oct 29, 1997