Pizza Seafood Gumbo
Author: Pizza Today
Recipe type: pizza
Serves: 12 pizzas
- One 14-inch pizza crust
- 6 ounces Gumbo Sauce*
- 14 cup dried oregano leaves
- ¼ fresh spinach leaves, stems removed
- 2 ounces crumbled feta cheese
- 8 ounces shredded part-skim mozzarella cheese
- 12 ounces Seafood Topping**
- 3 ounces diced Creole tomatoes
- 2 ounces diced green bell pepper
- 2 ounces sliced black olives
- ½ teaspoon file powder
- Chopped fresh parsley and green onions
- Thin slices fresh lemon
- *GUMBO SAUCE
- Chop 4 cups each celery, green bell peppers and onions; combine with ½ cup file powder, 2 tablespoons salt, 2 bay leaves (crumbled), 1 tablespoon sweet paprika, 2 teaspoons cayenne pepper, 1 teaspoon each black pepper, dried oregano and thyme leaves.
- In a large, heavy stockpot, melt 12 ounces margarine; turn heat to high.
- When margarine begins to smoke, after about 3 minutes, gradually stir in 1 cup all purpose flour with wooden spatula.
- Cook & stir 5 to 7 minutes until mixture is a dark red-brown.
- Add celery-seasoning mixture; cook and stir constantly 8 min.) until thick.
- Over medium heat, stir in 3 cups tomato puree, 8 ounces chopped fresh garlic and 2 tablespoons hot pepper sauce.
- Cook and stir 6 min. Add 10 cups Seafood Stock Simmer over very low heat 1 hour, stirring frequently and skimming fat off top occasionally.
- Remove bay leaves.
- Refrigerate overnight.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/pizza-seafood-gumbo
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