Seafood Gumbo


3/4 cup vegetable oil
3/4 cup bleached all-purpose flour
2 cups yellow onions, chopped
1 cup green bell peppers, chopped
1 cup celery, chopped
1 tablespoon salt
1 teaspoon cayenne
5 bay leaves
8 cups shrimp stock
1 pound Shrimp, peeled and deveined
1 pound Sea Scallops
2 pounds half New Zealand Green Mussels
2 tablespoons green onions, chopped, green part only
2 tablespoons fresh parsley leaves, chopped
Steamed long-grain rice


Combine the oil and flour in a large cast-iron Dutch oven or large heavy pot over medium heat. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the onions, bell peppers, celery, salt, cayenne, and bay leaves. Cook stirring occasionally until very soft, about 10 minutes. Add the stock, and stir to blend with the roux. Reduce the heat to medium-low and simmer uncovered for 1 1/2 hours.

Add the shrimp and scallops and cook for 15 minutes. Add the mussels, green onions and parsley and cook 2 to 3 minutes.

Remove from the heat and discard the bay leaves. Serve immediately ladled into soup bowls over steamed long-grain rice.

About Clark Fish

With over 25 years of experience, Clark Fish gets you. We understand that our clients require care and individual attention to specific needs. We’ll get you high quality, hassle free fish, and seafood that add value to any restaurant, hotel, resort, country club, or wholesaler's line of products. It’s just that good! We want you to be satisfied and you will be. Clark Fish is registered with the FDA, HACCP approved facility, and are inspected by the Florida Department of Agriculture.
Mussels, Recipes, Scallops, Shrimp , , ,

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