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You can substitute pieces of fish for any or all of the seafood in this recipe. Remember to use margarine instead of butter - it conducts more heat which adds a more desirable color and texture and taste. You may skim excess oil off the top before serving if desired. If gumbo is made in advance do not add seafood until ready to serve. Bring gumbo to rapid boil, lower heat to simmer, add seafood, cover, turn off heat and let stand 6-10 minutes and serve over rice. 5 c. seafood stock* 1 1/2 tsp. red pepper 1 1/2 tsp. paprika 1 tsp. salt 1/2 tsp. white pepper 1/2 tsp. black pepper 1/2 tsp. thyme 1/2 tsp. oregano 1 bay leaf, crumbled 3/4 c. margarine, not butter 2 c. chopped onion 2 c. chopped celery 2 c. green peppers 3 tbsp. file gumbo powder 1 tbsp. Tabasco 1 tsp. fresh garlic, chopped 1 1/4 c. tomato sauce 1 1/2 c. crab meat, fresh preferably 1 dozen shucked oysters; optional 1 1/3 c. Cajun rice* Peel and clean shrimp (use heads and shells to make seafood stock). Refrigerate shrimp until ready to use. In a 4 quart IRON soup pot melt margarine over medium heat; add onion, celery, green pepper, turn heat to high and stir in gumbo file, Tabasco, garlic and seasonings; cook 6 minutes, stirring constantly. Reduce heat to medium. Stir in tomato sauce, continue cooking 5 minutes, stirring constantly, scraping bottom of pan to thicken mixture. Add flavor. Add seafood stock. Bring gumbo to boil, reduce heat and simmer 45-60 minutes stirring occasionally. Add shrimp crab meat nd oysters (or other seafood). Cover turn off heat until seafood is poached 6-10 minutes. Serve immediately over Cajun rice. *To make 1 quart basic seafood stock:2 qt. cold water
1 med. onion
1 lg. clove garlic, quartered
1 rib celery
1 1/2 to 2 lb. rinse shrimp heads
and shells or crab shells or
fish carcasses (head and gills
removed) or any combination of
these you can substitute oysters
liqueur for all or part of stock
Cold water to cover ingredients in large pot; bring to a boil on high heat, then simmer 4-8 hours adding water as needed. To keep 1 quart liquid in pan (partially covered) strain, cool, refrigerate until needed. Stock cooked a short time is still better than water.CAJUN RICE:
2 c. uncooked rice
2 1/2 c. basic stock
1 1/2 tbsp. finely chopped onion
1 1/2 tbsp. finely chopped celery
1 1/2 tbsp. finely chopped green
pepper
1 1/2 tbsp. unsalted butter
1/2 tsp. salt
1/8 tsp. garlic powder
Pinch white pepper
Pinch black pepper
Pinch red pepper
In a 5 x 9 x 2 1/2 loaf pan mix ingredients well; seal pan with foil. Bake at 350 degrees until rice is tender, about 1 hour and 10 minutes. Serve immediately. Serve gumbo over rice with hot rolls and plenty of iced tea. NOTE: If whole shrimp are not available, use other seafood ingredients for fish stock.
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