Scallop And Vegetable Gumbo Recipe

Name: Scallop And Vegetable Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon; 2 tablespoons vegetable oil; 1 cup all-purpose flour; 5 celery ribs, chopped; 2 medium onions, chopped; 2 green bell peppers, chopped; 2 garlic cloves, minced; 2 (32-ounce) containers chicken broth; 1 teaspoon chopped fresh rosemary; 1 1/2 teaspoons chopped fresh thyme; 2 bay leaves; 3/4 cup fresh or frozen baby lima beans; 1 1/2 cups sliced okra; 1 1/2 cups peeled, seeded, and chopped tomato; 1 cup fresh or frozen yellow corn kernels; 1 large potato, cubed; 1 (8-ounce) package sliced fresh mushrooms; 1 tablespoon butter, melted; 2 pounds fresh bay scallops; 1 to 2 teaspoons hot sauce; 1 3/4 teaspoons salt; 1/2 teaspoon freshly ground pepper; Hot cooked rice; Freshly ground pepper

Servings: persons

6 slices bacon
2 tablespoons vegetable oil
1 cup all-purpose flour
5 celery ribs, chopped
2 medium onions, chopped
2 green bell peppers, chopped
2 garlic cloves, minced
2 (32-ounce) containers chicken broth
1 teaspoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
2 bay leaves
3/4 cup fresh or frozen baby lima beans
1 1/2 cups sliced okra
1 1/2 cups peeled, seeded, and chopped tomato
1 cup fresh or frozen yellow corn kernels
1 large potato, cubed
1 (8-ounce) package sliced fresh mushrooms
1 tablespoon butter, melted
2 pounds fresh bay scallops
1 to 2 teaspoons hot sauce
1 3/4 teaspoons salt
1/2 teaspoon freshly ground pepper
Hot cooked rice
Freshly ground pepper

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.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 6 slices bacon, 2 tablespoons vegetable oil, 1 cup all-purpose flour, 5 celery ribs, chopped, and more.

Yes, Scallop And Vegetable Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop And Vegetable Gumbo

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