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Keith's Scallop Gumbo Recipe

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This recipe for Keith's Scallop Gumbo is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup olive oil
2 tablespoons butter
1/3 cup flour
1 onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 tablespoons minced garlic
Salt & pepper
3 cups chicken stock or water
2 cups chopped tomatoes with their juice (canned are fine)
1 tablespoon fresh thyme or 1 teaspoon dried
1 tablespoon fresh oregano or 1 teaspoon dried
2 bay leaves
Cayenne pepper to taste
1 pound bay scallops
Chopped fresh parsley for garnish
Directions:
Directions:
1. Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15-20 minutes; as it cooks adjust the heat to keep it from burning.

2. Add onion, bell pepper, celery, and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.

3. Stir in stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, and then reduce heat so soup bubbles steadily. Cook for about 20 minutes, or until flavors come together. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste - adjust seasoning and serve. Garnish with parsley.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Don’t burn the roux!! Don’t overcook the scallops – they will be rubbery. You can use 1 pound of peeled and deveined shrimp as well. Serve with a good warm loaf of bread and enjoy!

 

 

 

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