Make and share this Scallop Gumbo recipe from Food.com.
Provided by ellie3763
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning.
- Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.
- Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily.
- Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.
Nutrition Facts : Calories 155.3, Fat 4.7, SaturatedFat 2.6, Cholesterol 35.2, Sodium 164.8, Carbohydrate 13.8, Fiber 1.9, Sugar 3.1, Protein 14.7
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