Chef paul prudhomme's seafood gumbo

Yield: 1 Servings

Measure Ingredient
2 \N Chopped onions
1½ cup Chopped green bell peppers
1 cup Chopped celery
2 \N Whole bay leaves
2 teaspoons Salt
½ teaspoon White pepper
½ teaspoon Ground red pepper
½ teaspoon Black pepper
½ teaspoon Dried thyme leaves
½ teaspoon Dried oregano leaves
¾ cup Vegetable oil
¾ cup All purpose flour
1 tablespoon Minced garlic
5½ cup Basic seafood stock ( see note below )
1 pounds Or more peeled medium shrimp
1 \N Dozen medium oysters
¾ pounds Crabmeat
2½ cup Cooked rice



(to make seafood stock, place your shrimp shells and about ½ onion in a pot with the desired amount of water. Simmer 20 minutes, strain) Combine onions, bell peppers, and celery in bowl, set aside. Combine seasoning mix ingredients in small bowl, set aside.

Heat oil in large heavy skillet over high heat. Gradually add the flour, whisking constantly. Continue to cook untill roux is dark red-brown, whisking constantly. Add half the vegetables, stir well with spoon. cook one minute then add the rest of the vegetables. cook two minutes. Add spices mix. Stir. Add garlic. Remove from heat. In stock pot, have stock boiling. add roux mixture by spoonfuls to the boiling stock, stirring until each spoonful is dissolved. Simmer about 15 minutes. Add the shrimp, oysters, and crabmeat. Cook about five minutes. Serve over rice.

Posted to EAT-L Digest 16 November 96 Date: Sun, 17 Nov 1996 16:28:28 -0600 From: Alice Gann Kaspar <kaspar@...>

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