This was wonderful and easy too! The best we've ever had -- but not cheap by any means! Recipe source: local newspaper which adapted the recipe from Room in the Bowl
Provided by ellie_
Categories Gumbo
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Heat oil in large skillet or pot over medium high heat. Stir in flour; cooking until smooth and darkened to the color of a penny). Stir in next 11 ingredients (thyme - garlic) and cook until vegetables are tender (about 20-30 minutes -- my okra was still frozen when I added it, so it probably took a bit longer to cook than if I used fresh or thawed okra). Remove from heat and let cook for at least 30 minutes -- I did this part way ahead so mine cooled for over an hour.
- In a large soup pot bring chicken broth, clam juice and reserved shrimp shells (don't forget the shells - they add lots of flavor) to a boil and then cook for 10 minutes or so. Remove shells and discard.
- Stir in vegetable mixture into broth and cook until thickened over medium heat.
- Stir in tomatoes, seafood (oysters - shrimp) and simmer 20-30 minutes -- but this can be kept warm over very low heat (I kept mine warm for over an hour and it was wonderful).
- Serve over rice and sprinkle with green onions, if desired.
Nutrition Facts : Calories 1204.2, Fat 26.1, SaturatedFat 3.8, Cholesterol 220.2, Sodium 2718.3, Carbohydrate 180.2, Fiber 5.2, Sugar 5.1, Protein 55.1
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