Scallop And Vegetable Gumbo

  1. Cook bacon in a Dutch oven until crisp; drain on paper towels, reserving drippings in pan. Crumble bacon, and set aside.
  2. Add vegetable oil to pan drippings; whisk in flour. Cook over medium-low heat, stirring constantly, until roux is caramel colored (about 25 minutes). Add celery and next 3 ingredients; cook, stirring constantly, 10 minutes or until tender.
  3. Stir in broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour, stirring occasionally and skimming as necessary. Stir in okra and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes.
  4. Saute mushrooms in butter in a large skillet over medium-high heat 3 to 4 minutes or until liquid evaporates. Add to broth mixture.
  5. Add bacon, scallops, and next 3 ingredients to broth; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until scallops are done; discard bay leaves. Serve over hot rice. Sprinkle with pepper.

bacon, vegetable oil, flour, celery, onions, green bell peppers, garlic, containers chicken broth, rosemary, thyme, bay leaves, beans, okra, tomato, potato, mushrooms, butter, bay scallops, hot sauce, salt, freshly ground pepper, rice, freshly ground pepper

Taken from www.myrecipes.com/recipe/scallop-vegetable-gumbo (may not work)

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