Happy New Year to everyone! We spent the past few days down at the beach, and yesterday we watched a lot of football and enjoyed this Seafood Gumbo recipe adapted from Cooking Light. With only 254 calories and 2 grams of fat, this hearty soup will fit into your New Years resolution plan to eat healthy and get lean. It’s so flavorful and comforting this time of year. Just serve with a salad and some crusty bread, and that is all you need. I hope everyone had a great holiday season, and I look forward to a fantastic 2011 on Ingredients, Inc.
Yield: 8 servings
1 cup all-purpose flour
1 teaspoon vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
2 garlic cloves, minced
11/2 cups sliced okra
1 cup chopped tomato
2 teaspoons chopped fresh oregano
1 1/2 cups low-sodium chicken broth
1 teaspoon Cajun seasoning
4 (8-ounce) bottles clam juice
2 tablespoons tomato paste
1/2 pound skinned scamp or other firm white fish fillet, cut into 1-inch pieces
11/4 pounds medium shrimp, peeled and deveined
1/2 teaspoon hot sauce
4 1/2 cups hot cooked long-grain rice
1. Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down.) Remove from heat; set aside.
2. Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until vegetables are tender. Add okra, tomato and oregano; cover and cook 5 minutes, stirring occasionally. Add 11/2 cups chicken broth, Cajun Seasoning, clam juice, and tomato paste. Bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.
3. Add scamp; cook 5 minutes. Add shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce. Serve gumbo over rice.
Note: One (8-ounce) container select oysters, undrained, may be added.