Beach cooking

Summer is a great time to eat fresh local fruits and vegetables. Our garden is killing it with tomatoes and okra this summer. Luckily the squirrels have not confiscated all of our hard work! About 2 weeks ago, our pear tree was overloaded with small pears. Now nothing, the squirrels got them all 🙁 Oh well, they have to eat too 🙂 I will leave you with a great recipe for AMI, seafood gumbo:

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup canola oil
• 4 cups chopped onion
• 2 cups chopped celery
• 2 cups chopped green pepper
• 1 cup sliced green onion and tops
• 4 cups chicken or seafood broth (we used Better than Bouillon no-chicken broth)
• 8 cups water
• 4-5 cups sliced okra
• 2 tablespoons paprika
• 2 tablespoons salt
• 2 teaspoons oregano
• 1 teaspoon ground black pepper
• 6 cups Gulf shrimp, rinsed and drained
• 2 cups Florida fish like Grouper or Red Snapper
• 1 cup lump crab meat
• 1 cup minced fresh parsley
• 2 tablespoons Louisiana Style Cajun seasoning

Directions

• Combine flour and oil in your favorite stew pot or Dutch oven until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more
• Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes.
• Add shrimp, fish, crab and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.