Seafood Gumbo

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1 pound shrimp, peeled and deveined
2 to 3 tablespoons butter
2 1/2 teaspoons creole seasoning, divided
1/2 pound crawfish tailmeat
1/2 pound fresh crab meat
4 cups fresh seafood (see recipe) or canned chicken stock
2 to 3 bay leaves
1/2 cup olive oil
1/2 cup plus 2 tablespoons vegetable oil, divided
1 cup all-purpose flour
1 1/4 cups finely chopped yellow onion
1 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon finely minced garlic
1 tablespoon finely chopped parsley
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
1/8 teaspoon dried oregano leaves
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon garlic salt
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 cup finely chopped green onions
1 (14-ounce) can diced tomatoes with juices
1/2 pound coarsely diced andouille sausage
3/4 pound fresh okra, sliced in 1/2-inch rounds
Water as needed
File (optional)

Atlanta caterer Les Carloss of Atlanta's earliest and best-remembered Louisiana restaurants is A Taste of New Orleans. This rich gumbo comes from his book, "The Best of Creole Cooking." In large cast-iron skillet or Dutch oven, saute shrimp in butter and 2 teaspoons of creole seasoning until pink. Stir in crawfish and crab. Blend and remove from skillet. Place 4 cups of stock and bay leaves in a large stockpot. Put on low heat. To make the roux, pour olive oil and 1/2 cup vegetable oil into skillet or Dutch oven with juices from shrimp. Heat over medium-high heat. Slowly whisk in the flour and stir well with metal spatula to remove any lumps. Stir roux continuously for 15 to 18 minutes, scraping bits of flour from sides and bottom of skillet or Dutch oven, until the roux is dark brown. Turn off heat and add the chopped onion, green pepper, celery, and garlic to the roux, stirring well for 2 to 3 minutes until onions are translucent. Gradually add vegetable/roux mixture to hot stock and blend well. Simmer 5 minutes. Add remaining 1/2 teaspoon of creole seasoning, parsley, thyme, basil, oregano, peppers, salt, garlic salt, Worcestershire, Tabasco, green onions and diced tomatoes with juices to stockpot. Simmer 5 to 10 minutes. Add andouille sausage and simmer for 10 minutes. Skim fat that rises from stock surface. Add seafood and simmer for 10 minutes. While seafood is cooking, add 2 tablespoons vegetable oil to skillet and saute sliced okra on medium-high heat until it's tender and no longer slimy (10 to 15 minutes). Add to stockpot and simmer 5 minutes. Remove bay leaves. Serve over white rice. Add file if desired. Makes about 12 cups Per cup: 353 calories (percent of calories from fat, 62), 18 grams protein, 16 grams carbohydrates, 2 grams fiber, 24 grams fat, 100 milligrams cholesterol, 562 milligrams sodium.

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This page contains a single entry by Kathy published on January 30, 2001 11:11 AM.

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