Mexican Gumbo

Mexican Gumbo may come as a surprise, but this recipe is a great twist on the typical New Orleans style dish.

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Ingredients

    Mexican Gumbo:
  • 1 cup all-purpose flour
  • 1 teaspoon vegetable oil
  • 2 cups chopped onion
  • 1 cup chopped green pepper
  • 1/2 cup chopped celery
  • 4 garlic cloves, minced
  • 1 cup sliced okra (optional, asparagus)
  • 1 cup chopped tomato
  • 1-1/2 cups water
  • 1 teaspoon Creole seasoning
  • 4 (8 oz.) bottles clam juice
  • 2 bay leaves
  • 1/2 pound skinned red snapper or other firm white fish fillet, cut into 1-inch pieces
  • 1/4 cup thinly sliced green onions
  • 3/4 pound crayfish, peeled (or lobster, oysters, mussels)
  • 1/4 pound medium shrimp, peeled
  • 1/2 teaspoon hot sauce
  • 4-1/2 cups cooked long grain rice
  • Creole Seasoning:
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano leaves
  • 2 tablespoons dried sweet basil
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon celery seed
  • 5 tablespoons sweet paprika

Instructions

  1. Place flour in a 9-inch cast-iron skillet.
  2. Cook over medium heat twenty minutes or until browned, stirring constantly with a whisk.
  3. Add onion, bell pepper, celery and garlic. Sauté eight minutes or until tender.
  4. Add okra and tomato. Cover and cook five minutes, stirring occasionally.
  5. Add 1-1/2 cups water, Creole seasoning, clam juice and bay leaves. Bring to a boil.
  6. Gradually add browned flour, stirring with a whisk.
  7. Reduce heat, simmer and uncovered for 45 minutes, stirring occasionally.
  8. Add snapper, cook five minutes.
  9. Add green onions, crayfish and shrimp. Cook ten minutes or until seafood is done.
  10. Stir in hot sauce and discard bay leaves.
  11. Serve gumbo over rice.

Tags

Courses
First Course
Diet
pescetarian
Allergy
dairy free
egg free
treenut free
sesame free
mustard free

Nutrition

Calories

2423 cal

Fat

25 g

Carbs

453 g

Protein

113 g
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