Scallop Gumbo
Ingredients
- 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
Instructions
- 1
Sauté green pepper, garlic, onion, and celery in 1/2 cups flour
- 2
margarine in Dutch oven. Add olive oil. Cook 1/4 tsp garlic powder
- 3
uncovered for 40 minutes over low heat. Add peeled 1/4 cups walnuts, finely chopped
- 4
crawfish tails and cook for another 10 minutes. Add 1/8 tsp salt
- 5
green onions, seasoning, and rice. Mix well. If 1/8 tsp pepper
- 6
mixture seems a bit dry, add more margarine. 2 eggs, beaten
- 7
1/4 cups olive oil
- 8
Clean trout and pat dry. Combine dry ingredients
- 9
into a gallon zip-lock and shake to mix well. Dip
- 10
trout into beaten eggs, then shake one at a time in
- 11
minutes. Heat oil in a large skillet and fry trout until
- 12
brown, about 7 minutes on a side.
- 13
Tobasco to taste
- 14
Prepare a rue in Dutch oven with olive oil and flour.
- 15
Cook until brown, stirring often. Add onion, green
- 16
pepper, and garlic. Slowly stir in 1 quart of water.
- 17
Add salt, pepper, cumin, and Tobasco. Add cut up
- 18
tomatoes, okra, and celery. Cover and cook about
- 19
30 minutes. Add scallops and simmer another 6
- 20
minutes.
- 21
Thanks to Mike Audleman -- a Prodigy Scouter
- 22
Gravies & Sauces