Seafood Gumbo

This Dish Takes Me Back To New Orleans!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour

Cooked Rice
1/2 lb. sea scallops, 10/20 count
1/2 lb. shrimp, 20/30 count, deveined, tail on
1/2 lb. monk fish or firm white fish
1 Smoked Andouille sausage, sliced
1 cup celery, sliced
1 cup green pepper, diced
1 cup onion, diced
1 cup okra, sliced
2 garlic cloves, sliced
1 tsp Old Bay Seasoning
2 tbsp flour
3 cups seafood stock
1 cup marinara sauce
3 tbsp butter
2 tbsp vegetable oil
Louisiana hot sauce
chopped parsley for garnish

Cooking Tools

Medium pot

In a Medium pot, add oil and butter until bubbly.  Sprinkle in the flour to create a roux.  Lower heat and cook the flour for about 10 minutes.Cook’s Note: You can achieve a dark roux by allowing for more time for cooking the flour in the oil, but I achieve it through the use of marinara sauce.  Add in all the vegetables and garlic, continue to saute in the roux for about 5 minutes.  Add in the marinara sauce, seafood stock, Old Bay seasoning and the sliced Andouille sausage. Simmer for 30 minutes, then add the seafood into the pot and cook for an additional 15 minutes or until the seafood is cooked.  Salt and pepper to taste and couple dashes of hot sauce.  Ladle Gumbo over hot rice and garnish with chopped parsley.
Serves 4

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