Anything
for shrimp. I mean, anything. I always wanted to be able to make a great
seafood gumbo, and thanks to Simply
Recipes, that became a reality.
Seafood Gumbo
February 13, 2013
Yield: 10 Servings
Prep time:
Cook time:
Total time: 1.5 hours
Ingredients
- 1/2 cup peanut oil
- 1/2 cup plus 2 tablespoons flour
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 4 cups chicken or seafood stock
- 1 cup water
- 2 tsp Worcestershire sauce
- 8 to 12 ounces andouille sausage, cut into 1/4-inch thick rounds
- 2 pounds shrimp, peeled and deveined
- Salt and pepper to taste
- 3 to 5 green onions, white and green parts, chopped
- 1 tablespoon filé powder, optional
- Hot sauce (such as Tabasco) to taste, optional
Instructions
- In a large Dutch oven, put the oil and the flour and whisk to combine. You have about 3-5 minutes before you have to stir constantly. It's a good time to get the chopped vegetables close at hand for when you need them.
- The flour/oil mixture is known as the roux - and now you are going to stir that roux almost constantly. Pull up a stool.
- Continue cooking the roux until the color has deepened, some say to the color of a dirty copper penny, some say peanut butter, but whichever you are choosing, the color should be a deep orange-ish brown - when you think you may have it, go another 30 seconds, but be careful not to burn this. This stage can take 30 minutes or more.
- When you make the decision your roux is done, add the vegetables and cook for an additional 5 minutes. Stir in the Cajun seasoning and the filé powder then beginning adding your stock slowly. This mixture is not going to thicken like gravy. Know this. Bring the gumbo to a simmer, add the Worcestershire sauce and salt to taste. Simmer slowly for about 30 minutes to continue softening the vegetables.
- Add the shrimp and sausage, cook for another 5-10 minutes, adjust the seasonings with salt and pepper. Turn off your pot, put the lid on while you get ready to plate and serve.
- Serve with white rice, and scatter green onions on top as a garnish.
- You can also serve with a great cornbread if you like. It's better the next day, so if you are planning to have guests, make it the day before.
All photographs copyright Janet S. Grey
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