Although temperate compared to the rest of the country, Florida still has a few frosty days, making it a great time to get out your soup or stock pot and simmer your chills away!
1 cup butter
1 cup flour
1 bunch scallions, sliced
2 ribs celery, sliced
2 medium onions, chopped
1/2 green bell pepper, finely diced
6 cloves garlic, minced
2 quarts seafood stock, plus more to thin out gumbo if necessary
1 lb. shrimp, shelled and deveined
1 lb. redfish, cut into bite size pieces
1 pt. oysters and their liquid
1/2 lb. cooked crabmeat
Salt and pepper
Make a roux by melting butter in a large pot, adding the flour and stirring constantly until mixture is golden. Then add scallions, celery, onions, green pepper, and garlic, cooking until veggies begin to get soft. Add seafood stock and simmer for 15 minutes. Add shrimp, redfish, and oysters and simmer for 5-8 minutes until fish is cooked. If mixture is too thick, add more seafood stock. Stir in crabmeat and bring back to heat. Add salt and pepper to taste. Serve in bowls with a scoop of white rice.
This recipe is an extra from the “Soups, Glorious Soups” article in the January 2022 Amelia Islander Magazine