Christmas Gumbo
A hearty Christmas gumbo featuring a flavorful fish stock, aromatic vegetables, and a hint of spice, perfect for festive gatherings and seafood lovers.
Ingredients
- 3 Tbsp. butter ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup chopped carrots ⓘ
- 1/2 cup chopped turnips ⓘ
- 12 peppercorns ⓘ
- 2 bay leaves ⓘ
- 6 cloves ⓘ
- 1/4 cup vinegar
- 4 cups cold water ⓘ
- 4 shavings lemon peel ⓘ
- 2 lb. fish bones, heads, tails, skins, and trimmings ⓘ
- 6 Tbsp. butter ⓘ
- 6 Tbsp. flour ⓘ
- 1 large yellow onion, chopped fine ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1 cup sliced okra ⓘ
- Chopped fresh basil ⓘ
- Chopped fresh oregano ⓘ
- 1/2 tsp. salt ⓘ
- 3 dashes Tabasco sauce ⓘ
Instructions
- Cook together for 10 minutes the butter, chopped onion, chopped celery, chopped carrots, and chopped turnips.
- Add peppercorns, bay leaves, cloves, vinegar, water, lemon peel, and fish trimmings to the pot.
- Simmer the mixture to extract flavors, then strain to make a fish stock.
- In a separate pan, melt 6 tablespoons of butter and stir in 6 tablespoons of flour to make a roux.
- Add the chopped yellow onion, chopped green pepper, and sliced okra to the roux and cook until tender.
- Stir in canned tomatoes or tomato sauce, chopped fresh basil and oregano, salt, and Tabasco sauce.
- Combine the vegetable mixture with the fish stock and simmer until flavors meld.
- Serve hot, garnished with additional herbs if desired.
Nutrition & Diet Analysis (per serving)
873
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).