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Chancery Restaurant Seafood Gumbo Soup




Source of Recipe


Chancery Restaurant


List of Ingredients




1 cup diced onion
1 cup sliced carrots
1 cup diced celery
1/2 cup diced green bell pepper
1 tablespoon pre-chopped or fresh garlic
2 tablespoons vegetable oil
4 cups water
3 tablespoons clam base or 2 fish bouillon cubes (available at specialty food stores)
1 tablespoon hot pepper sauce
2 cans (6 1/2 ounces each) chopped clams with juice
8 ounces uncooked boneless cod, cubed
1 cup canned diced tomatoes with juice
1/2 cup diced cooked ham
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1 cup cooked rice
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
Salt to taste
1/2 cup sliced, frozen okra (unthawed)
1/3 cup ( 2/3 stick) butter, melted
1/3 cup flour

Recipe



In large stockpot, saute onion, carrots, celery and green pepper in oil 5 to 7 minutes, adding garlic when vegetables are almost softened; do not brown. Add all remaining ingredients except butter and flour. Bring to simmer.

In small bowl, mix butter and flour to make a roux. Gradually add to soup with wire whip and cook until thickened. Taste and adjust seasonings to taste. Makes 6 to 8 servings.