FBD

Scallop Gumbo

SouthernSeafoodAdvanced20 min

Ingredients

Servings
4
  • 4 tbs grated parmesan cheese
  • 0.5 tsp salt, pepper
  • peeled crawfish
  • 2/
  • 3 cup Italian bread crumbs
  • cooked rice
  • 1 cup mayonnaise sauce
  • olive oil
  • 2 tsp Tobasco sauce
  • 4 clove garlic, minced
  • 1 onion, chopped Blend ingredients and fold in mayo. Spoon into
  • 0.5 cup celery, chopped medium pot. Sprinkle with additional parmesan
  • 0.5 cup green pepper, chopped cheese. Bake in Dutch oven or cardboard oven at
  • 1 stick margarine 350 for 20 minutes.
  • 1 cup green onion, chopped
  • 2 tbs parsley flakes
  • 1 tsp red pepper NUTTY-FRIED TROUT
  • salt
  • 4 medium trout
  • 2 lb small scallops
  • 2 medium onions, chopped
  • 0.5 cup celery, chopped
  • 3 tbs flour
  • 2 clove garlic, minced
  • 2 lb fresh okra, sliced 1/4in
  • 2 green peppers, chopped
  • 4 tbs olive oil
  • 3 tomatoes, cut up
  • salt & pepper to taste
  • 1 tsp cumin
  • 1/4 cups olive oil
  • Tobasco to taste

Instructions

  1. 1

    Sauté green pepper, garlic, onion, and celery in 1/2 cups flour

  2. 2

    margarine in Dutch oven. Add olive oil. Cook 1/4 tsp garlic powder

  3. 3

    uncovered for 40 minutes over low heat. Add peeled 1/4 cups walnuts, finely chopped

  4. 4

    crawfish tails and cook for another 10 minutes. Add 1/8 tsp salt

  5. 5

    green onions, seasoning, and rice. Mix well. If 1/8 tsp pepper

  6. 6

    mixture seems a bit dry, add more margarine. 2 eggs, beaten

  7. 7

    Clean trout and pat dry. Combine dry ingredients

  8. 8

    into a gallon zip-lock and shake to mix well. Dip

  9. 9

    trout into beaten eggs, then shake one at a time in

  10. 10

    minutes. Heat oil in a large skillet and fry trout until

  11. 11

    brown, about 7 minutes on a side.

  12. 12

    Prepare a rue in Dutch oven with olive oil and flour.

  13. 13

    Cook until brown, stirring often. Add onion, green

  14. 14

    pepper, and garlic. Slowly stir in 1 quart of water.

  15. 15

    Add salt, pepper, cumin, and Tobasco. Add cut up

  16. 16

    tomatoes, okra, and celery. Cover and cook about

  17. 17

    30 minutes. Add scallops and simmer another 6

  18. 18

    minutes.

  19. 19

    Thanks to Mike Audleman -- a Prodigy Scouter

  20. 20

    Gravies & Sauces

Tags

soupsoutherngeezer-cookbook

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