{soups-salads-and-salad-dressings} SEAFOOD GUMBO

 

eafood Gumbo

Submitted by: Paulintall | Source: Recipe courtesy of Executive Chef Tom McGinty St. Augustine, Florida

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Oysters are bivalve mollusks whose size, shape, and flavor vary from area to area. Used raw or cooked, they are available live in the shell or already shucked and bottled with their liquor. Shrimp are small crustaceans that are generally sold fresh in the shell with the heads already removed. They are also available shelled and cooked or frozen. Shrimp are marketed in a variety of sizes-small, medium, large, and jumbo. Before cooking, shrimp are usually peeled and their thin, vein-like intestinal tracts removed. Grouper is a firm white fish found in coastal waters of the Atlantic and the Gulf of Mexico. The average size of a grouper ranges from 5-15 pounds. This fish is a member of the sea bass family and lends itself to a variety of cooking methods (baking, broiling, poaching) due to its firm texture. The skin should be removed prior to cooking due to its strong flavor. Snapper refers to various fish with lean, mild-flavored, flaky white flesh. Some species are available whole or cut into boneless fillets. Others are sold only as fillets, fresh or frozen. 1/2 pound cleaned lump crabmeat

• Servings: Serves 6
• Prep Time: 1 Hour 45 Minutes
• Cook Time: 1 Hour 45 Minutes
• Total Time: TO SERVE: Ladle the gumbo into 6 bowls and garnish with the scallions and tomato.

Ingredients:

⅓ cup	Vegetable Oil
⅓ cup	All-purpose Flour
3 Tbsp	Salted Butter
1½ cups	Diced Onion
¾ cup	Diced Green Bell Pepper
¾ cup	Diced Celery
1 Tbsp	Chopped Garlic
1 Tbsp	File Powder
¼ tsp	Freshly Ground Black Pepper
¼ tsp	Freshly Ground White Pepper
	Pinch Cayenne Pepper
	Pinch Paprika
2 cups	Fish Stock
½ cup	Tomato Sauce
1 cup	Diced Tomato, skinless and seedless
½ lb	White Fish Fillet, such as grouper or red snapper
½ lb	Cleaned Lump Crabmeat
½ lb	Medium Shrimp, peeled and deveined
1 lb	Scallops
1 cup	Shucked Oysters
	Datil Pepper Sauce or Other Hot Pepper Sauce
	Salt
	Freshly-ground Black Pepper
1 cup	Chopped Scallions, white and green parts
1 cup	Chopped Tomato

Directions:

MAKE THE ROUX: In a medium cast-iron frying pan over low heat, heat the vegetable oil. With a wooden spoon, stir in the flour. Cook, stirring constantly, until the roux is a dark caramel brown, about 1 hour 10 minutes.

In a non-stick frying pan over medium heat, melt the butter. Add the onion, bell pepper, celery, and garlic and sauté until the vegetables soften, about 10 minutes. Add the cooked vegetables to the cast-iron frying pan and continue to cook for 10 minutes. Remove the frying pan from the heat and stir in the File powder, black pepper, white pepper, cayenne, and paprika. With a rubber spatula, carefully scrape the roux into a heatproof bowl. (It is hot and will continue to cook in the bowl.) Set aside.

In a Dutch oven over medium heat, heat the fish stock and tomato sauce. Whisk the roux into the stock and bring to a simmer. Stir in the diced tomato and seafood and gently simmer until the seafood is cooked through, about 5 to 10 minutes. If the gumbo is boiling rapidly, reduce the heat to medium low. Season to taste with the hot pepper sauce and salt and pepper.

TO SERVE: Ladle the gumbo into 6 bowls and garnish with the scallions and tomato.

Source: Better Recipes 

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Rhonda in MO

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Posted by: Rhonda Gray <ronkaygray66@gmail.com>

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