Wednesday, January 20, 2010

Seafood Gumbo

With the Messina family being a part of New Orleans history since the French flew their flag above the city I have a special place in my heart for it's cuisine. Family, Food, Wine, and Music being so important to the culture makes it the perfect food for any gathering!

Seafood Gumbo
3/4 Cup Bacon drippings
3/4 Cup All-purpose flour
1 Each Yellow onion, Diced
3/4 Each Green bell pepper, Diced
1 Pound Okra, Cut 1" thick
2 Ribs Celery, Chopped
4 Cloves Garlic, Minced
1/4 Cup Parsley, Chopped
6 Each Bay leaves
1/2 Teaspoon Dried thyme
1/2 Teaspoon Dried oregano
1 Teaspoon Kosher salt
1 Teaspoon Black pepper, Freshly ground
1 Teaspoon Cayenne pepper
1 dash Tabasco sauce, As desired
2 Quarts Shrimp broth
1 Pound Crabmeat, Picked and cleaned claw meat
3 Cups Cooked white rice
15 Fluid Ounces Tomato sauce
4 Pounds Shrimp, Peeled and deveined
File to season after removed from heat.

1.Heat the drippings in a large stockpot and gradually stir in all-purpose flour. Cook over medium to high heat, continuing to stir constantly until the mixture is the dark nut brown. This can take up to 30 minutes. Remove from the heat for a few seconds if it darkens too quickly, and reduce the heat slightly. If the flour burns and black specs appear, discard and begin the Roux again. Stir in the onions, green pepper, okra, celery, garlic, and parsley, and cook until the onions, pepper, and celery are tender, and the okra stops "roping". Add the bay leaves, thyme, oregano, salt, pepper, cayenne pepper,and hot pepper sauce, if using, and mix well.

2.Slowly pour in the warm broth and tomato sauce. Partially cover and simmer 30 to 40 minutes. And the shrimp,crabmeat, and simmer five minutes more until the shrimp turn pink. Thicken as necessary with file.

3.Adjust the seasoning with additional salt, cayenne, and file. To serve, remove the bay leaves, and ladle the gumbo into deep plates or bowls over a mound of rice.

No comments:

Post a Comment