Seafood Gumbo
Makes 8 servings

Ingredients

1/4 teaspoon garlic powder 1/4 teaspoon freshly ground white pepper Pinch freshly ground black pepper Pinch cayenne Pinch hot paprika Pinch dried thyme Pinch dried oregano 1 tablespoon canola oil or unsalted butter 2 tablespoons all-purpose flour 2 1/2 cups diced onion 1 1/2 cups diced celery stalks 3/4 cup…

CIA FOODIES


Seafood Gumbo

Makes 8 servings

Ingredients

  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground white pepper
  • Pinch freshly ground black pepper
  • Pinch cayenne
  • Pinch hot paprika
  • Pinch dried thyme
  • Pinch dried oregano
  • 1 tablespoon canola oil or unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups diced onion
  • 1 1/2 cups diced celery stalks
  • 3/4 cup diced green bell pepper
  • 1 garlic clove, minced
  • 3/4 teaspoon Tabasco sauce
  • 1 cup tomato sauce
  • 3 1/2 cups Fish Stock
  • 1 link andouille sausage, sliced
  • 8 fresh oysters, shucked
  • 3/4 diced plum tomatoes (peeled and seeded)
  • 3/4 cup crab meat, picked over for shells
  • 2/3 cup small shrimp, peeled and deveined
  • 2/3 cup cooked white rice
  • 1 to 2 teaspoons filé powder
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Directions

  1. Combine the seasoning mix ingredients. Set aside.
  2. Heat the oil in a soup pot over low heat. Add the flour and cook, stirring frequently, until the flour turns dark brown and has an intensely nutty aroma, about 10 minutes.
  3. Increase the heat to high and add the onion, celery, and green pepper. Cook until the vegetables are softened, about 5 minutes. Add the garlic, Tabasco, and seasoning mix. Stir well and cook for 1 minute longer. Stir in the tomato sauce and bring to a simmer. Cook for 10 minutes.
  4. Add the broth, return to a simmer, and cook for 45 minutes.
  5. Meanwhile, cook the sausage in a nonstick skillet over medium heat until browned on both sides, 5 to 7 minutes. Drain on paper towels.
  6. Add the sausage, oysters, tomatoes, crab, shrimp, and rice to the gumbo. Bring to a boil, stir in the filé, and cover. Remove from the heat, and let stand 10 to 12 minutes. Season to taste with the salt and pepper. Serve in heated bowls.

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