Vman's Seafood Gumbo
You have arrived in the Big Easy and want a taste of the region and the city. Your heart immediately says. Gumbo! I love the that friends are requesting, arm twisting, and demanding this recipe. LOL!! Because I love to share. Therefore I have done my best to quantify this recipe to give you a good result. Gumbo is not a super mysterious concoction that takes any particular master skill to prepare. Gumbo is like jazz, so every interpretation is going to be a little different and have that subtle nuance of the one directing the band. It is however, a very flavorful type of stew, whether seafood, like this one, or any variety of sausage or chicken or vegetable. I will admit, mine is not traditionally New Orleans, because I bring my Chicago tastebuds to the party. I know I will be learning some wonderful things about this dish for the rest of my life because after all, this is New Orleans and Gumbo was born here! My tip you want to pay attention to adding the seafood last, because you don't want it to over cook. That can make it become a little tough. My advice; cook slowly to maintain control. (If you are an okra fan, add okra to this recipe) Enjoy!
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Here is what you need
1/4 cup vegetable oil 1/2 cup all-purpose flour 1 1/2 cups finely chopped onions 3/4 cup finely chopped green bell peppers 3/4 cup finely chopped celery 2 tablespoons minced garlic 6 oz of an amber beer 3 cups Seafood Stock (made from simmering the shells of the shrimp and crab claws in water) 1 10 oz can diced tomatoes (basil seasoning) 1 10 oz can crushed tomatoes (basil seasoning) 1 teaspoon dried thyme 8 bay leaves |
1 pound crab claws (about 2) or langostino lobster tails 2 teaspoons Worcestershire sauce 1 1/2 teaspoons salt 1/2 teaspoon cayenne pepper 1 sliced andouille sausage 1 pound medium shrimp, peeled and deveined 1 pound white fish fillets or Sea scallops *1 tsp Gumbo file' 1/4cup chopped parsley 1/2 cup chopped green onion Jasmine Rice, for serving *Gumbo file' - Pronounced fee-lay is made of powered sassafras leaves. |
Here is what you do
Make a roux: Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of dark chocolate.
Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the amber beer and Seafood Stock to the pot. Add the diced and crushed tomatoes. Season the gumbo with the thyme, bay leaves, gumbo file, Worcestershire, salt, and cayenne pepper. Allow to simmer a couple of hours.
45 minutes before serving, add shrimp and the whitefish then add the scallops to the pot and cook, stirring often, for an additional 5-7 minutes. Adjust the gumbo and seasoning if necessary. Gumbo is generally much better the next day after the flavors have had a chance to really blend, but go ahead and have some now!
Garnish with the parsley and green onions and serve in shallow bowls over jasmine or yellow (saffron) rice.
Enjoy!!
Make a roux: Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of dark chocolate.
Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the amber beer and Seafood Stock to the pot. Add the diced and crushed tomatoes. Season the gumbo with the thyme, bay leaves, gumbo file, Worcestershire, salt, and cayenne pepper. Allow to simmer a couple of hours.
45 minutes before serving, add shrimp and the whitefish then add the scallops to the pot and cook, stirring often, for an additional 5-7 minutes. Adjust the gumbo and seasoning if necessary. Gumbo is generally much better the next day after the flavors have had a chance to really blend, but go ahead and have some now!
Garnish with the parsley and green onions and serve in shallow bowls over jasmine or yellow (saffron) rice.
Enjoy!!
