Seafood Gumbo

Ingredients for Seafood Gumbo

• 230g bacon, chopped

• About 120ml vegetable oil

• 180ml plain flour

• 2 celery ribs, chopped

• 1 medium green pepper, chopped

• 1 cebolla mediana, picada

• 5 dientes de ajo, finamente picados

• 2.4L fish or chicken stock (or a combination)

• 1 (400g) can whole tomatoes in juice, drained and chopped

• 450g frozen cut okra (not thawed)

• 1 cucharadita de tomillo picado

• 1 hoja de laurel turco o 1/2 hoja de laurel de California

• 1 rounded teaspoon cayenne

• 1/2 taza de perejil plano picado

• 1/2 cup chopped spring onions

• 675g medium prawns in shell, peeled and deveined

• 2 dozen shucked oysters with their liquor, oysters picked over for shell fragments

• 230g de carne de cangrejo en trozos, seleccionada

• Accompaniments: rice

• gumbo filé powder

• N/A gumbo filé

• N/A powder

Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 90g .

Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.

Add celery, pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6- to 7-quart pot.

Stir in stock, tomatoes, okra, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.

Add parsley, spring onions, prawns, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.

Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt. Discard bay leaf.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.