Seafood Gumbo is actually a variation of French Boullaibaisse another great French seafood soup. Gumbo is known from its roots in New Orleans but there are several variations. I urge you to try this gumbo recipe and let me know what you think of it. There is no denying the importance of the basic "roux" that you must use to make a good gumbo.
INGREDIENTS:
1 lb okra, sliced
1/2 cup virgin olive oil
1& 1/2 sticks of butter
2 onions minced
4 stalks of celery minced
1 lb fresh shrimp
1 lb of mussels
1 pint of oysters
1/2 lb of crab meat
5 cloves of garlic minced
1 green bell pepper minced
1 sm bunch of parsley minced
5 stalks of green onions minced
1 cup short rice ( I like Arborario rice)
1 tsp File Powder
about 2 tab of flour
1 tsp of salt
1 lg can of crushed tomatoes
1 tsp of N Orleans Cajun seasoning (I like Weber)
3 bay leaves which you will disgard later
2 qts of fish stock (I go to Euclid Fish Market in
Mentor, Ohio to get fish heads and bones for $1.59 lb
1 tsp File powder
DIRECTIONS:
1. in a large fry pan over moderate high heat, melt
stick of butter and 1/4 cup virgin olive oil
2. add onions, garlic, bell peppers and celery and saute
until translucent
3. in a lg soup pot, add the mussels, oysters, shrimp, crab, cajun
seasoning parsley, bay leaves, green onions, fried okra, salt
and continue stiring about 15 minutes
PREPARE ROUX ACCORDING TO THE RECIPE BELOW
1. add 1/2 stick butter and1/4 cup of virgin olive
oil in a large fry pan,
2 add 1 lb of fresh okra and saute about 40 minutes
turning as you cook until slightly brown and set aside
3. add an equal amount of flour 2 tab to the oil and stir
in well
4. slowly add the fish stock until the roux is smooth and
slightly thick and pour most into the soup pot (save some)
4. add the rest of the fish stock and stir well. (if the liquid is too
thick add more fish stock, if too thick add more roux)
5, cook an addional 1hour , stiring every once in a while
6. taste for flavor (add more salt if necessary and remove the bay leaves)
7. take soup off burner and add the Filet Powder and stir in well
8. this recipe will serve 6 to 8 generously
INGREDIENTS:
1 lb okra, sliced
1/2 cup virgin olive oil
1& 1/2 sticks of butter
2 onions minced
4 stalks of celery minced
1 lb fresh shrimp
1 lb of mussels
1 pint of oysters
1/2 lb of crab meat
5 cloves of garlic minced
1 green bell pepper minced
1 sm bunch of parsley minced
5 stalks of green onions minced
1 cup short rice ( I like Arborario rice)
1 tsp File Powder
about 2 tab of flour
1 tsp of salt
1 lg can of crushed tomatoes
1 tsp of N Orleans Cajun seasoning (I like Weber)
3 bay leaves which you will disgard later
2 qts of fish stock (I go to Euclid Fish Market in
Mentor, Ohio to get fish heads and bones for $1.59 lb
1 tsp File powder
DIRECTIONS:
1. in a large fry pan over moderate high heat, melt
stick of butter and 1/4 cup virgin olive oil
2. add onions, garlic, bell peppers and celery and saute
until translucent
3. in a lg soup pot, add the mussels, oysters, shrimp, crab, cajun
seasoning parsley, bay leaves, green onions, fried okra, salt
and continue stiring about 15 minutes
PREPARE ROUX ACCORDING TO THE RECIPE BELOW
1. add 1/2 stick butter and1/4 cup of virgin olive
oil in a large fry pan,
2 add 1 lb of fresh okra and saute about 40 minutes
turning as you cook until slightly brown and set aside
3. add an equal amount of flour 2 tab to the oil and stir
in well
4. slowly add the fish stock until the roux is smooth and
slightly thick and pour most into the soup pot (save some)
4. add the rest of the fish stock and stir well. (if the liquid is too
thick add more fish stock, if too thick add more roux)
5, cook an addional 1hour , stiring every once in a while
6. taste for flavor (add more salt if necessary and remove the bay leaves)
7. take soup off burner and add the Filet Powder and stir in well
8. this recipe will serve 6 to 8 generously
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