Shellfish Gumbo

Name: Shellfish Gumbo
Ingredients: 1/2 cup all-purpose flour; 2 tablespoons vegetable oil; 1 1/2 cups chopped onion; 1/2 cup chopped celery; 4 cups frozen cut okra; 1 1/2 cups chopped seeded peeled tomato; 1/3 cup chopped smoked ham (2 ounces); 3 (16-ounce) cans fat-free, less-sodium chicken broth; 2 garlic cloves, minced; 1 pound medium shrimp, peeled and deveined; 8 ounces lump crabmeat, shell pieces removed; 1 (8-ounce) container standard oysters, drained; 1/2 teaspoon hot sauce

13 ingredients

3 steps

Ingredients

1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups chopped onion
1/2 cup chopped celery
4 cups frozen cut okra
1 1/2 cups chopped seeded peeled tomato
1/3 cup chopped smoked ham (2 ounces)
3 (16-ounce) cans fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 pound medium shrimp, peeled and deveined
8 ounces lump crabmeat, shell pieces removed
1 (8-ounce) container standard oysters, drained
1/2 teaspoon hot sauce

Directions

1

Preheat oven to 350°.
2

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a 9-inch pie plate; bake at 350° for 45 minutes or until light brown. Cool on a wire rack.
3

Heat the oil in a large Dutch oven over medium-high heat. Stir in 3 tablespoons toasted flour, and reserve remaining flour for another use. Add chopped onion and celery, and saute 2 minutes. Add the okra, chopped tomato, ham, and broth, and bring to a boil. Reduce heat, and simmer 45 minutes. Stir in minced garlic. Bring to a boil, and add the shrimp, crabmeat, and oysters. Cook for 2 minutes or until the shrimp are done and edges of oysters curl. Stir in the hot sauce.