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Category: Stews
Prep Time: Cook Time: Total Time:
2 tbsp vegetable oil
4 large onions (purple and yellow), sliced
4 peppers (red, green, and yellow) sliced
2 jars Newman's Own® Fra Diavolo Pasta Sauce
3 cups water
1 tbsp Cajun seasoning
1 tsp each black and red pepper
1 1/2 tsp salt
1 pint fresh, shucked oysters in liquor
2 lbs fresh shrimp, peeled and deveined
1 lb fresh scallops
1 lb fresh cooked crab fingers (if available) or lump crabmeat
2 lbs fresh grouper fillets (or other good firm fish fillets, such as cod), cut in 1-inch pieces
1 lb fresh or frozen sliced okra
12 cups hot cooked white rice (use high-quality rice such as basmati)
Heat oil in an 8-quart Dutch oven or saucepot, over medium heat. Add onions and peppers and cook until slightly soft. Drain off excess oil. Add pasta sauce, water and all seasonings; simmer for 30 minutes on low heat.
Add all seafood and simmer for 45 minutes. Add okra and simmer for another 15 minutes. Serve immediately or refrigerate overnight and reheat slowly. Spoon 1 cup of gumbo over about 1/2 cup of hot rice.
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* SEAFOOD GUMBO *
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Category: Stews
Prep Time: Cook Time: Total Time:
2 tbsp vegetable oil
4 large onions (purple and yellow), sliced
4 peppers (red, green, and yellow) sliced
2 jars Newman's Own® Fra Diavolo Pasta Sauce
3 cups water
1 tbsp Cajun seasoning
1 tsp each black and red pepper
1 1/2 tsp salt
1 pint fresh, shucked oysters in liquor
2 lbs fresh shrimp, peeled and deveined
1 lb fresh scallops
1 lb fresh cooked crab fingers (if available) or lump crabmeat
2 lbs fresh grouper fillets (or other good firm fish fillets, such as cod), cut in 1-inch pieces
1 lb fresh or frozen sliced okra
12 cups hot cooked white rice (use high-quality rice such as basmati)
Heat oil in an 8-quart Dutch oven or saucepot, over medium heat. Add onions and peppers and cook until slightly soft. Drain off excess oil. Add pasta sauce, water and all seasonings; simmer for 30 minutes on low heat.
Add all seafood and simmer for 45 minutes. Add okra and simmer for another 15 minutes. Serve immediately or refrigerate overnight and reheat slowly. Spoon 1 cup of gumbo over about 1/2 cup of hot rice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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