Chef Jeff's Seafood Gumbo
Ingredients
4 tbsp.
Kowalski's Butter
1 cup
diced green bell pepper
1 cup
diced sweet onion
1 cup
diced celery
14.5 oz. can
diced tomatoes
¼ cup
flour
24 oz.
jarred clam juice
2 cups
Arborio rice
1 lb.
raw peeled and deveined 31-35 ct. tail-on shrimp
1 lb.
sea scallops
2 tbsp.
Paul Prudhomme's Seafood Magic Seasoning Blend
- snipped Italian parsley, for garnish
Directions
- In a small mixing bowl, combine tomatoes and flour; set aside.
- In a large skillet, melt butter over medium heat. Add bell pepper, onion and celery; sauté until translucent (about 5 min.).
- In a small mixing bowl, combine tomatoes and flour. Add tomato-flour mixture to skillet; reduce heat to low and cook for 6-8 min., stirring to combine.
- Add clam juice a bit at a time, stirring constantly; simmer for 30 min., stirring every 5 min.
- While mixture simmers, cook rice according to pkg. directions.
- Add shrimp, scallops and seasoning to the skillet; continue cooking until translucent (10-12 min.).
- Divide gumbo among 8 soup bowls; ladle a scoop of rice into the center of each bowl.
- Garnish with parsley; serve immediately.
Find It!
- Find clam juice in the Grocery Aisle near the canned tuna.
