Gumbo with seafood and rice

soups 151 Last Update: Jul 12, 2021 Created: Jul 12, 2021 0 0 0
Gumbo with seafood and rice
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 20 minutes
  • Calories: -
  • Difficulty: Easy
Print

This is a fairly hearty soup. Consider this when choosing a second course, if you are not used to dining with one thing. The best continuation is a vegetable salad with a little unrefined oil.

Ingredients

Directions

  1. Soak the rice in cold water for 1 hour, then rinse and boil in plenty of salted boiling water until tender, 25 minutes. Place in a strainer and keep the rice warm.
  2. Peel and chop the onion and garlic, cut the celery into thin slices. Disassemble the parsley into leaves and chop finely.
  3. Peel the shrimp from the shell, remove the intestinal vein. Remove chitinous plates from crab meat.
  4. Mix tomatoes with juice with broth (water). Put on fire and bring to a boil. Add onion, garlic, celery, parsley, bay leaf, oregano, and thyme. Cook for 10 minutes.
  5. Add shrimp and crab meat to the soup, season with salt, black pepper and cayenne pepper. Cook for another 10 minutes. Remove from heat, remove bay leaf.
  6. Place rice in deep bowls, pour in hot soup, serve immediately.

Gumbo with seafood and rice



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 20 minutes
  • Calories: -
  • Difficulty: Easy

This is a fairly hearty soup. Consider this when choosing a second course, if you are not used to dining with one thing. The best continuation is a vegetable salad with a little unrefined oil.

Ingredients

Directions

  1. Soak the rice in cold water for 1 hour, then rinse and boil in plenty of salted boiling water until tender, 25 minutes. Place in a strainer and keep the rice warm.
  2. Peel and chop the onion and garlic, cut the celery into thin slices. Disassemble the parsley into leaves and chop finely.
  3. Peel the shrimp from the shell, remove the intestinal vein. Remove chitinous plates from crab meat.
  4. Mix tomatoes with juice with broth (water). Put on fire and bring to a boil. Add onion, garlic, celery, parsley, bay leaf, oregano, and thyme. Cook for 10 minutes.
  5. Add shrimp and crab meat to the soup, season with salt, black pepper and cayenne pepper. Cook for another 10 minutes. Remove from heat, remove bay leaf.
  6. Place rice in deep bowls, pour in hot soup, serve immediately.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.