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Seafood Gumbo (recipe serves 10-15 people)

1 Tablespoon of butter
2 Tablespoons of flour
1 teaspoon salt
1 teaspoon pepper
3 pounds of chicken thighs
3 cups of chopped onions
2 green bell peppers diced
3 tablespoons chopped garlic
4 cups of chopped okra
2 quarts chicken broth
1 tablespoon of chopped herb: fresh thyme, fresh sage, 3 tablespoons
chopped cilantro
1 teaspoon cayenne pepper
4 pounds of seafood (lobster, clams, crayfish tails, shrimp,
scallops, white fish-sea bass)

Combine the following in a 12 quart pot.

Roux: Brown 2 tablespoons of flour and 1 stick of butter
Season chicken with salt and pepper. Brown chicken thighs over high
heat in olive oil.

Saute onions and garlic over medium heat in olive oil until
translucent, add okra and bell peppers. Saute for 5 minutes stirring

Add chicken and roux to the onion and okra mixture, add chicken
stock, seasonings and let simmer for an hour.

20 minutes before serving, add seafood and let the gumbo simmer for
20 minutes.

Serve in a bowl with a side of rice.
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