chef eddie's seafood gumbo

Categories
Gumbo
Yield
1 Servings
MeasureIngredient
2 cups Green pepper; chopped
2 cups Celery; chopped
2 cups Onion; chopped
½ cup Garlic; chopped
1 pounds Andouille sausage; sliced
¼ cup Olive oil
2½ pounds Chicken; boiled & cubed
  Rich broth from cooking chicken, reduced to 2 cups
2 cups Canned italian tomatoes; chopped
2 tablespoons Oregano
⅛ cup Hot sauce
2 tablespoons Gumbo file
  Salt and pepper; to taste
Bay leaf
⅛ cup Worcestershire sauce
1 dash Kitchen bouquet; for dark base, optional
1 cup All-purpose flour
½ cup Fat skimmed from mixture or shortening of your choice
2 pounds Okra; cut 1 inch thick
  Seafood in amounts of your choice:
  White fish in 1/2 inch cubes, oysters, whole blue crabs, scallops, shrimp, rock shrimp

In a large pot saute in olive oil the onions, peppers, celery, garlic and sausage. When translucent add cooked chicken and oregano. Then add tomatoes, chicken broth, bay leaves, gumbo file, worcestershire sauce, salt, pepper, and hot sauce and bring to simmer. Add kitchen bouquet if desired.

Brown the flour in a 325 degree oven until brown. Mix with fat from above mixture to make roux. Add roux to the mixture and stir well. The mixture should thicken to the consistency of a medium cream sauce. Let this simmer 10 minutes. (Then you can cool and divide this base into containers for freezing, if desired.)

Bring base to a boil. Add all seafood except oysters. Bring back to a boil.

Reduce heat to simmer. Add oysters and okra. Let simmer for 10 minutes and serve immediately on steamed rice.

Recipe by: Chef Eddie, Magnolia Grille, Apalachicola, FL Posted to MC-Recipe Digest V1 #876 by shade <liveoak@...> on Oct 30, 1997

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