Seafood Gumbo with Black Rice
Julie Regh, Spring 2012
- 3 tablespoons margarine
- 1 large onion, chopped
- 3 heaping spoonfuls of minced garlic
- 1 green bell pepper, seeded and chopped
- 3 stalks celery chopped
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon cayenne
- 3 tablespoons Essence seasoning (click here for recipe)
- 1/2 tablespoon Cajun seasoning
- 4 cups hot water
- 5 chicken bouillon cubes
- 1 (14-ounce can) stewed tomatoes with juice
- 2 cups frozen sliced okra
- 4 green onions, sliced, for garnish
- 1/4 bunch flat leaf parsley, just leaves, coarsely chopped, for garnish
- About 1 pound of seafood of your liking (I like to use the mixed bag of frozen seafood from Costco - shrimp, scallops, calamari and clams). Thaw these out.
- Salt and pepper, to taste
- 1 cup uncooked black rice
Directions:
Heat butter in a skillet. Saute chopped onions, peppers and garlic until the onions are translucent. After about 10 minutes or so, add the Worcestershire sauce, cayenne, Essence and Cajun seasonings. Add hot water, chicken bouillon cubes, the one can of stewed tomatoes (with juice) and okra. Bring to a boil, lower heat and cover for about an hour.
When there's about 40-35 minutes left, cook the black rice.With about 10 minutes left, rinse the seafood put the thawed seafood in the skillet with everything else.
When it's all ready, spoon black rice into a bowl. Spoon the gumbo on top of rice. Garnish with green onions and parsley.