Skip to content Skip to sidebar Skip to footer
Home / fish / gumbo / recipe / soup

Fish Gumbo Soup Recipe

Post a Comment
Table of Contents [Show]

Seafood Gumbo Recipe Seafood Gumbo with Shrimp and Fish
Seafood Gumbo Recipe Seafood Gumbo with Shrimp and Fish from honest-food.net

Description

Fish Gumbo Soup is a traditional dish that traces its roots back to Louisiana. It is a hearty and flavorful soup that is perfect for cold winter days. The soup is made with a combination of seafood, vegetables, and spices that give it a unique taste.

Prep Time

The prep time for Fish Gumbo Soup is around 30-40 minutes. This includes preparing the seafood, chopping the vegetables, and making the roux.

Cook Time

The cook time for Fish Gumbo Soup is around 1 hour and 30 minutes. This includes cooking the roux, adding the vegetables and seafood, and letting it simmer for a while.

Ingredients

  • 1 lb. of shrimp
  • 1 lb. of crabmeat
  • 1 lb. of fish fillets
  • 1 cup of chopped onion
  • 1 cup of chopped celery
  • 1 cup of chopped green bell pepper
  • 1/2 cup of vegetable oil
  • 1/2 cup of flour
  • 6 cups of seafood stock or chicken stock
  • 2 bay leaves
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of dried thyme
  • 1 teaspoon of cayenne pepper
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of hot sauce
  • 1/4 cup of chopped parsley
  • 3 cloves of garlic, minced

Equipment

  • Large pot or dutch oven
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the vegetable oil in a large pot or dutch oven over medium-high heat.
  2. Add the flour to the pot and stir constantly for about 15-20 minutes until the roux is dark brown.
  3. Add the chopped onion, celery, and green bell pepper to the pot and stir for 5-7 minutes until the vegetables are soft.
  4. Add the minced garlic, bay leaves, salt, black pepper, dried thyme, and cayenne pepper to the pot and stir for 1-2 minutes.
  5. Slowly add the seafood stock or chicken stock to the pot, stirring constantly to avoid lumps.
  6. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes.
  7. Add the shrimp, crabmeat, fish fillets, Worcestershire sauce, and hot sauce to the pot and stir well.
  8. Let the soup simmer for another 15-20 minutes until the seafood is cooked through.
  9. Remove the bay leaves and stir in the chopped parsley.
  10. Serve the soup hot with crusty bread or rice.

Notes

- You can use any type of seafood that you prefer in this recipe.
- If you don't have seafood stock, you can use chicken or vegetable stock instead.
- The roux is the most important part of this recipe, so make sure to stir it constantly and cook it until it is dark brown.
- You can adjust the amount of cayenne pepper and hot sauce to make the soup spicier or milder, depending on your preference.

Nutrition Info

- Calories: 370
- Fat: 16g
- Carbohydrates: 16g
- Protein: 40g
- Sodium: 1470mg
- Fiber: 2g

Recipes FAQ

Can I freeze Fish Gumbo Soup?
Yes, you can freeze Fish Gumbo Soup. Just make sure to let the soup cool completely before freezing it in an airtight container. It will last for up to 3 months in the freezer. What can I serve with Fish Gumbo Soup?
You can serve Fish Gumbo Soup with crusty bread, rice, or crackers. Can I use frozen seafood in this recipe?
Yes, you can use frozen seafood in this recipe. Just make sure to thaw it completely before adding it to the soup.

Recipe Tips

- Make sure to chop the vegetables into small pieces so that they cook evenly.
- Use a wooden spoon to stir the roux to avoid scratching your pot or dutch oven.
- Don't skip the Worcestershire sauce and hot sauce, as they add a lot of flavor to the soup.
- Let the soup simmer for a while to allow the flavors to develop.
- If you prefer a thicker soup, you can add more flour to the roux. If you prefer a thinner soup, you can add more stock.

Post a Comment for "Fish Gumbo Soup Recipe"