Quick and Easy Seafood Gumbo
Recipe tags: chicken base, easy difficulty, main, seafood, stew
|1 lb||(16 - 20 count) shrimp, peeled and deveined|
|12||oysters, shucked, liquid reserved|
|2 Tbsp||vegetable oil|
|1½ cups||diced white onions|
|1½ cups||diced green bell peppers|
|2 Tbsp||minced garlic|
|1||bay leaf, crumbled|
|2 cups||diced tomatoes|
|½ cup||tomato puree|
|1 lb||sliced okra, if using canned, drain|
|2 Tbsp||The Original “Louisiana” Brand Hot Sauce™|
|2 Tbsp||Better Than Bouillon® Roasted Chicken Base|
|3 cups||hot water|
|3 Tbsp||salt free Cajun seasoning|
Mix the Roasted Chicken Base with the hot water.
Add the oil to a large stockpot over medium high heat. Add the onions and bell peppers and cook for 3 - 4 minutes. Add the garlic, bay leaf and tomatoes and cook for 1 minute more. Add the tomato puree, okra, Hot Sauce, Roasted Chicken broth and Cajun seasoning to the pan and continue to cook for 10 minutes more.
Add the shrimp and oysters with the reserved liquid to the pot, stir and cook for 10 minutes.
Remove the pot from the heat and serve immediately with cooked rice.