{
  "id": "CAT01-R25",
  "slug": "cat01-r25-gulf-coast-seafood-gumbo",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r25-gulf-coast-seafood-gumbo.html",
  "title": "Gulf Coast Seafood Gumbo",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 60,
  "total_time_minutes": 80,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "shrimp and fish",
  "vegetarian": false,
  "allergens": [
    "fish",
    "shellfish",
    "wheat"
  ],
  "ingredients": [
    "1/2 cup vegetable oil",
    "1/2 cup all-purpose flour",
    "1 onion, chopped",
    "1 green bell pepper, chopped",
    "2 celery ribs, chopped",
    "4 garlic cloves, minced",
    "6 cups seafood or chicken broth",
    "14.5 ounces canned diced tomatoes, with juice",
    "1 tablespoon Cajun seasoning",
    "2 dried bay leaves",
    "1 pound raw shrimp, peeled and deveined",
    "1 pound firm white fish fillets, cut into 1 1/2-inch chunks",
    "4 cups cooked white rice, hot",
    "3 green onions, sliced"
  ],
  "directions": [
    "Rinse the onion, bell pepper, celery, and green onions under running water, then chop. Cut the fish on a separate board used only for raw seafood and keep it and the shrimp refrigerated.",
    "Heat the oil in a large heavy pot over medium heat. Whisk in the flour.",
    "Lower the heat to medium-low and stir constantly 15 to 20 minutes until the roux is the color of peanut butter. If you see black specks, start over.",
    "Add the onion, bell pepper, and celery. Cook 5 minutes, stirring, until soft. Add the garlic and cook 1 minute.",
    "Slowly stir in the broth, then the tomatoes, Cajun seasoning, and bay leaves. Bring to a boil, then simmer uncovered 25 minutes, stirring now and then.",
    "Add the fish and simmer 3 minutes. Add the shrimp and simmer 3 to 4 minutes more until the shrimp are opaque and firm and the fish flakes easily. Seafood should reach 145°F.",
    "Remove the bay leaves. Taste and add salt if needed. Serve over rice topped with green onions.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F), dividing them into shallow containers so they cool quickly."
  ],
  "food_safety": "Cook the shrimp and fish to 145°F, until the shrimp are opaque and firm and the fish flakes easily. Cut raw fish on a separate board and keep seafood refrigerated until it goes in the pot. Hot roux can burn badly, so keep children away from the stove while stirring.",
  "skill_taught": "Cooking a dark roux slowly without burning it.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}