Scallop Gumbo

14 ingredients
4 steps

Ingredients

  • 2 tablespoons butter
  • 1/3 cup flour
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons minced garlic
  • salt and black pepper
  • 3 cups vegetable stock or 3 cups chicken stock
  • 2 cups chopped tomatoes (with their juice)
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon fresh oregano or 1 teaspoon dried oregano
  • 2 bay leaves
  • cayenne
  • 1 lb scallops

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily.
  4. 4
    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.

Products Matching These Ingredients

More Recipes to Try