Anna Olson’s Seafood Gumbo

If you were at the Taste of Nova Scotia Food Fare by the Sea this past weekend, then you saw Anna Olson make this delicious Seafood Gumbo on the Catch Seafood Stage.

Photos from the stage demos as well as individual photos from the autograph station can be found on our Taste of Nova Scotia page on Facebook. We hope you had a fun weekend with our local and visiting celebrity chefs as well as all the amazing local food on site!

Recipe provided by: Anna Olson
Serves 8

¼ cup              vegetable oil
½ cup              all-purpose flour

2 Tbsp             vegetable oil
1 cup               finely diced onion
1 cup               finely diced celery
1 cup               finely diced green pepper
3 cloves          garlic, minced
1                       jalapeno, seeded and minced
1 Tbsp             chopped fresh oregano
3 cups             chicken stock
1 ½ cups        fresh or frozen okra, stemmed removed and chopped
1 cup               diced tomato
pinch              celery salt
8 oz                 crabmeat  or lobster meat
8 oz                 bay scallops
salt & pepper
lemon juice
hot sauce (optional)
4 cups              cooked long-grain rice

1. For the roux, stir the oil and flour in a small saucepot over medium heat.  Stirring frequently with a wooden spoon, cook the roux until it turns a rich caramel colour (it should look like peanut butter, but a touch darker), about 15 minutes.  If the roux seems to be browning at the bottom of the pan too quickly, reduce heat.  Set aside.

2. For the gumbo, heat the oil in a large soup pot over medium heat. Add the onion, celery and pepper and sauté for 3 minutes.  Add the garlic, jalapeno and oregano, stirring for 1 minute.  Stir in the roux to coat the vegetables. Whisk in chicken stock, then add the okra, tomato and celery salt and bring this up to a simmer.  Add the crabmeat (or lobster, if using) and simmer, partly covered until the okra is tender, about 15 minutes.  Season to taste, stir in the lemon juice (and extra hot sauce, if using) and serve in large bowls over rice.

Photos provided by: Minh Tan

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