Southern Seafood Gumbo
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A chinese take on southern seafood gumbo, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 dozen green onions, diced
- 1 tsp. filet
- 2 chicken bouillon cubes
- 1/2 tsp. poultry seasoning
- 2 medium onions, diced
- 1/2 tsp. oregano
- 4 limbs celery, diced
- 1/2 tsp. thyme
- 1 lb. frozen okra or 10 fresh pods, diced
- 1/2 tsp. nutmeg
- 2-3 cloves garlic or 1/2 tsp garlic juice
- 3 tbsp. soy sauce
- 1 lemon (grate rind first, then squeeze juice)
- 2 tbsp. vinegar
- 1/2 tsp Tabasco sauce, optional
- 24 oz. tomato sauce
- 1 tbsp. dried parsley or 4-6 stems fresh
- 1 tbsp. sugar
- 1-2 lbs. seafood (shrimp, crab, oysters, or fish)
- 2 quarts water
Method
Chop green onions, onions, celery, parsley, okra, and garlic. Place in large (4 qt.) soup pan.
Add remaining ingredients except seafood.
Cook on low heat 2-3 hours.
Cook seafood last.
Serve with rice in soup bowls.
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