Christmas-Inspired Seafood Gumbo Recipe

圣诞海鲜浓汤食谱

4.8

这道丰盛的菜肴融合了肉豆蔻和肉桂等时令香料，并以一抹红色和绿色点缀，营造出独特的节日气氛，为您的餐桌带来圣诞气氛。搭配热腾腾的脆皮面包或松软的米饭，为您的节日盛宴画上圆满句号。

Ingredients:

  • 1/4杯植物油
  • 1/4 杯普通面粉
  • 1 个洋葱，切碎
  • 1 根芹菜茎，切丁
  • 1 颗青椒，切丁
  • 2 瓣大蒜，切碎
  • 1 罐（400 克）切块番茄
  • 1 汤匙 番茄酱
  • 4 杯海鲜汤
  • 2 片月桂叶
  • 1茶匙干百里香
  • 1/2 茶匙 烟熏辣椒粉
  • 1/4 茶匙 肉豆蔻粉
  • 少许肉桂
  • 200 克虾，去皮、去筋
  • 200 克 扇贝
  • 200 克鱼片（鳕鱼或鲷鱼），切块
  • 1 杯切片秋葵
  • 1/4 杯蔓越莓干
  • 2 汤匙新鲜欧芹，切碎
  • 1 个柠檬，榨汁
  • 1/4 杯 石榴籽 (装饰用)

Instructions:

  1. Prepare the roux and aromatics
    1 Prepare the roux and aromatics

    Heat oil in a large pot and whisk in flour. Cook over medium heat, stirring constantly, until the roux turns a rich caramel brown. Add onion, celery, capsicum, and garlic, sautéing until softened and fragrant.

  2. Simmer the gumbo
    2 Simmer the gumbo

    Stir in diced tomatoes, tomato paste, seafood stock, bay leaves, thyme, smoked paprika, and a pinch of nutmeg and cinnamon. Bring to a gentle simmer and cook for 20 minutes. Add the seafood, cranberries, and okra, cooking until the seafood is tender and cooked through.

  3. Finish and serve
    3 Finish and serve

    Remove bay leaves and stir in parsley and lemon juice. Serve over rice or with crusty bread, garnished with parsley and pomegranate seeds for a festive red-and-green finish.

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