CREOLE REDFISH GUMBO
Jordan Ruiz cooks a version of the seafood gumbo his mother and grandmother made when he was growing up in New Orleans' Gentilly neighborhood. It contains fin fish, which is rarely seen in restaurants in New Orleans, where seafood gumbos tend to contain shrimp and crab. Gumbo filé, made of dried and ground sassafras leaves, is used both as a thickening agent and for its flavor. Mr. Ruiz's gumbo can be found at the Munch Factory, the New Orleans restaurant he owns with his wife, Alexis.
Provided by Brett Anderson
Categories dinner, soups and stews, main course
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Prepare the roux: In a large pot, heat the oil over medium-high until it's just shy of smoking. Slowly shake the flour into the oil, whisking until smooth. Reduce the heat to medium and continue whisking until the roux is a deep dark brown, 20 to 30 minutes, adjusting the heat as necessary to prevent burning.
- Using a wooden spoon, stir in the onion, bell pepper, celery and garlic. Cook another 10 minutes, stirring constantly.
- Stir in the stock. Bring to a boil and add the crabs (if using whole blue crabs), gumbo filé, bay leaves, salt, thyme, Worcestershire sauce and cayenne. Reduce the heat to medium-low and simmer until the flavors have melded, skimming off any foam or skin on the surface, about 1 hour.
- Toss the shrimp and fish with the Creole seasoning and stir into gumbo, along with the oysters and crab meat (if using). Simmer until the shrimp and fish are cooked, about 10 minutes. Add the hot sauce. Taste and season with more salt and hot sauce if necessary. Divide among soup bowls and top with rice and scallions.
Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 55 grams, Carbohydrate 46 grams, Fat 65 grams, Fiber 4 grams, Protein 121 grams, SaturatedFat 7 grams, Sodium 3524 milligrams, Sugar 2 grams, TransFat 0 grams
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kevon oliver
[email protected]This gumbo was a bit too salty for my taste. I would recommend using less salt next time.
Adrian Rodriguez
[email protected]I'm not a big fan of gumbo, but this recipe was really good. The flavors were well-balanced and the shrimp and crab were cooked perfectly.
Dannie rf
[email protected]This gumbo is delicious! The roux is perfect and the flavors are amazing. I will definitely be making this again.
Mercedes and t Heavy equipmen
[email protected]I made this gumbo for my family and they all loved it. The flavors are amazing and the shrimp and crab are cooked perfectly. I will definitely be making this again.
Osayande Anthony
[email protected]This gumbo is the perfect comfort food. It's rich, flavorful, and so satisfying. I love serving it with a side of cornbread and a glass of iced tea.
Murtaugh Otyles
[email protected]This gumbo was a bit too thick for my taste. I would recommend using less roux next time.
Keyara Wagenaar
[email protected]I've never made gumbo before, but this recipe was easy to follow and the results were amazing. The gumbo was so flavorful and delicious. I will definitely be making it again.
james hendricks
[email protected]This gumbo is so flavorful and delicious. The shrimp and crab are cooked perfectly, and the sauce is rich and creamy. I will definitely be making this again soon!
Merilyn Govender
[email protected]I made this gumbo for a party and it was a huge success. Everyone loved it! I will definitely be making it again.
Ahmed Eljemaily
[email protected]This gumbo is a bit too spicy for my taste. I would recommend using less cayenne pepper.
Sunny Drop
[email protected]I love this gumbo! It's so easy to make and it's always a hit with my guests. I usually serve it with rice and a side of cornbread.
Nomabongwe Sishuba
[email protected]This gumbo is a great way to use up leftover fish. I used tilapia, and it was delicious. The sauce is rich and flavorful, and the okra and tomatoes add a nice touch.
Mc madpox Kabaka
[email protected]I followed the recipe exactly and my gumbo turned out perfect. It was so flavorful and delicious. My family loved it!
Lara Scheel
[email protected]This gumbo was a disappointment. The roux was too dark and the flavors were bland. I ended up throwing it out.
Babita Joshi
[email protected]OMG! This gumbo is to die for! The shrimp and crab are so tender and flavorful, and the sauce is rich and savory. I served it over rice, and it was the perfect comfort food on a cold winter night.
Prakash Limbu
[email protected]This gumbo is delicious! The roux is perfect and the flavors are amazing. I added a little extra cayenne pepper to give it a bit of a kick. Will definitely make this again.
Shafeeq Ahmed
[email protected]I've made this gumbo several times now, and it's always a hit with my family and friends. It's also a great way to use up leftover fish. I usually use tilapia or catfish, but I'm sure any type of white fish would work well.
Damian Archer
[email protected]This Creole redfish gumbo is a true delight. The flavors are rich and complex, with a perfect balance of spice and smokiness. The shrimp and crab add a nice sweetness and texture, while the okra and tomatoes provide a bit of tang and body. I will def