New orleans-style gumbo

6 servings

Ingredients

Quantity Ingredient
1 cup Rendered bacon or duck fat
1½ cup Flour
1 teaspoon Cayenne pepper
1 gallon Seafood; chicken, or beef
; stock, or a
; combination of
; these stocks
2 Onions; diced
1 Jalapeno pepper; minced
1 Red bell pepper; cut into large dice
1 Green bell pepper; cut into large dice
1 Yellow bell pepper; cut into large dice
3 Cloves garlic; minced
2 pounds Andouille sausage; cut into 1/4-inch
; discs
1 pounds Tasso ham; chopped
2 pounds Okra; sliced
1 teaspoon Paprika
1 teaspoon Chile powder
1 teaspoon Ground cumin
1 cup Dry red wine
1 can Tomato puree; (16-ounce)
2 teaspoons Cayenne sauce; or to taste
2 teaspoons Worcestershire sauce
1 teaspoon File powder
1 pounds Prawns; peeled and deveined
1 pounds Scallops
1 pounds Boneless chicken or duck breast; diced
Salt
Freshly ground black pepper
4 cups Cooked white rice

Directions

Preheat the oven to 350 degrees. To make a roux, melt the rendered fat in a large saute pan over medium-high heat. Add the flour and cayenne pepper, and cook, stirring continuously, until the ingredients are well blended.

Transfer to a baking pan and bake, stirring every 20 to 30 minutes, for 1½ to 2 hours, or until deep brown.

Bring the stock to a boil in a large stock pot over medium-high heat, whisk in the roux, and cook over high heat until reduced by one-half.

Meanwhile, in a large saute pan over medium-high heat, combine the onions, peppers, garlic, andouille sausage, tasso ham, and okra. Cover the pan with a lid and cook until the vegetables are tender and fragrant, 5 to 8 minutes. Add the paprika, chile powder, cumin, and red wine, and cook over high heat until reduced by one-half, about 5 minutes. Add the tomato puree, bring to a boil, reduce the heat to low, and simmer 5 to 10 minutes, or until the flavors are well blended. Stir the vegetable mixture into the stock. Add the cayenne sauce. Worcestershire sauce, and file powder. Add the prawns, scallops, and chicken, and simmer until the prawns turn pink, the scallops are opaque, and the chicken is just cooked. Adjust the thickness of the gumbo with additional stock or water, if necessary, and season to taste with salt and pepper. Serve hot over white rice, and pass around a bottle of Louisiana-style hot sauce.

Converted by MC_Buster.

Per serving: 480 Calories (kcal); 2g Total Fat; (3% calories from fat); 24g Protein; 85g Carbohydrate; 25mg Cholesterol; 348mg Sodium Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 4 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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