Scallop Gumbo

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/3 cup flour
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 2 tablespoons minced garlic
• salt and black pepper
• 3 cups vegetable stock or 3 cups chicken stock
• 2 cups chopped tomatoes (with their juice)
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano
• 2 bay leaves
• cayenne
• 1 lb scallops

Recipe

• 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 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture 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 the stock, tomatoes, thyme, oregano, bay leaves and cayenne. cover, bring to a boil, then reduce heat so soup bubbles steadily.
• 4 cook for about 20 minutes or until flavors meld. add scallops and cook until they are no longer translucent, about 2 minutes. remove bay leaves. taste, adjust seasoning and serve, garnished with parsley.