Paul prudhomme's seafood gumbo
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped onions |
| 1½ | cup | Chopped green bell peppers |
| 1 | cup | Chopped celery |
| 1 | cup | Chopped okra (optional) |
| 2 | Whole bay leaves | |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Red pepper |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Oregano |
| ¾ | cup | Vegetable oil |
| ¾ | cup | Flour |
| 1 | can | Chicken broth or shrimp stock (up to) |
| 5 | cups | Water |
| 1 | tablespoon | Minced garlic |
| 1 | Dozen oysters | |
| ¾ | pounds | Crabmeat |
| ½ | pounds | Andouille or Polish sausage; cut up |
| 2 | pounds | Shrimp; deveined and shelled (can use heads and shells to make stock to replace chicken broth) |
Directions
SPICES
ROUX
REMAINDER
Date: Sat, 17 Feb 1996 08:17:04 -0600 From: Judy Howle <howle@...>
I thought some of ya'll who don't have his LOUISIANA KITCHEN cookbook might like to have these recipes and I already had them typed. I agree with everyone else who raves about his recipes. They can't be beaten! I have made the gumbo numerous times, and crawfish etouffee is one of the best things I have EVER eaten! I will have to type it later, though. And the blackened fish (I use catfish, BTW, cooked inside, sauteed really) is outstanding. In fact, I am making it tonight! Enjoy! My adaptation of: PAUL PRUDHOMME'S SEAFOOD GUMBO.
Heat oil and flour in microwave in heatproof glass bowl or meas. cup, on high, stirring every 2 min., until med-dark brown. Be very careful as this gets extremely hot!! If you are a traditionalist, make the roux in a skillet stirring constantly until me-dark brown. Put in large pot. Saute onion, celery and bell pepper in 2 Tbsp. oil in skillet. Pour in pot. Add broth, water, seasonings, garlic, okra, stirring well. Cook 1-¾ hrs. Add sausage and cook 15 minutes. Add seafood and cook another 10 minutes. Serve over hot rice.
CHILE-HEADS DIGEST V2 #243
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