|
SERVES:
8
This
shrimp gumbo's thickness is similar to that of
stew. You may make it thinner by adding a cup
of vegetable or chicken broth.
INGREDIENTS
| For
roux: |
 |
1/2
cup vegetable oil (not olive oil) |
|
3/4
cup flour |
| For
gumbo: |
|
1
large onion, minced |
|
1/2
cup fresh parsley, chopped |
|
1/2
cup sliced green onion |
|
1/2
cup chopped celery |
|
6
pods of diced garlic |
|
4
cups chicken broth |
|
1
package thawed frozen okra, sliced |
|
2
large cans (28 ounces each) tomatoes, diced |
|
¼
cup Worcestershire sauce |
|
1
tablespoon Louisiana hot sauce |
|
2
teaspoons dried sage |
|
2
large bay leaves |
|
2
teaspoons dried thyme |
|
1
teaspoon salt |
|
1/2
teaspoon ground red pepper |
|
½
teaspoon freshly ground black pepper |
|
1
pound medium shrimp, peeled and deveined |
|
1
pound crab meat |
|
1
pound fish fillets, such as catfish or other
firm white fish, cut in 1-inch pieces |
|
3
cups freshly steamed rice |
| For
garnish: |
|
Parsley
sprigs |
|
File
powder (optional) |
PREPARATION:
|
Blend
oil and flour in a heavy skillet |
|
Cook
over medium-high for 20 minutes, stirring
constantly, until roux is dark brown. Be very
careful to keep the roux from scorching (you
can add a little more oil to make sure it
doesn’t) |
|
Add
chopped onions, chopped parsley, celery, green
onions and garlic to roux |
|
Cook
over medium-high heat 5 to 10 minutes or until
vegetables are tender. |
|
Transfer
mixture to Dutch oven. Add broth, tomatoes,
okra, Worcestershire sauce, Louisiana hot
sauce, bay leaves, parsley, thyme, sage,
salt and red and black pepper. Cover, simmer
two hours, stirring occasionally.
|
|
Add
shrimp and fish and simmer for 3 to 5 minutes.
Remove and discard bay leaves. |
|
Serve
over hot cooked rice. |
| |
|
|
|
| SERVING
SUGGESTION: |
| Garnish
with parsley sprigs, and sprinkle
with file powder, if desired |
|
|
|
|
