|
|
| Seafood gumbo |
| Yields: 10 - 12 servings |
 |
| Ingredients |
1/2 C olive oil
1 stick butter
1 onion, large, diced
2 green peppers, diced
1 C celery
2 garlic cloves, chopped
2 bay leaves
1/3 t thyme
6 oz smoked sausage, diced
1 C tomatoes, diced
2 T tomato paste
3 T flour
3 qt chicken or shrimp stock
2 C okra, sliced
1 lb shrimp, 40-50 count, peeled
6 oz crabmeat
2 C oysters with liquid
1 T file powder
2 T kitchen bouquet
to taste salt, black pepper and cayenne pepper
|
|
|
|
|
|
|
| METHOD |
|
Heat oil in a heavy-bottomed pot. Sauté onion, green peppers,
butter, celery, garlic, bay leaf and smoked sausage for 5-6 minutes
on medium-high heat.
Add salt, pepper and tomato paste, incorporating for 2-3 minutes.
Stir in flour and add the stock, stirring continuously; add tomato and okra and bring to a boil.
Reduce heat to a simmer for 30 minutes. Add shrimp, crabmeat,
oysters and kitchen bouquet.
Mix file powder with 1 cup very cold water in a small bowl. Stir into gumbo and cook for 15 minutes.
Check seasoning. Serve with steamed rice and French bread. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
