SEAFOOD GUMBO
Here is a real heartwarmer for sweater season. It calls for a lot of ingredients, but don't be dismayed. You can easily eliminate some or make substitutions. Don't like shrimp? Go with 100 percent fish. Or vice versa. You can also add ham or sausage (like tasso ham or andouille sausage) for a bit more heartiness. Historically, the word gumbo denotes the presence of okra (also called gumbo), and it's used here. Another conventional gumbo component and important ingredient in African-based Creole cooking is filé powder, the crushed leaves of the sassafras tree. Then, there is usually a dark roux made of vegetable oil and flour in authentic New Orleans gumbo. All three of these ingredients - okra, filé powder and the dark oil-and-flour roux - are the thickening agents for this fairly spicy dish.
Provided by Jacques Pepin
Categories dinner, one pot, seafood, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a large saucepan or stockpot, bring the water to a boil. Add the fish and shrimp, stir, and cook over high heat for about 4 minutes. (The water will not have returned to a boil.) With a slotted spoon remove the seafood; place in a bowl, cover, and set aside. Reserve the poaching liquid.
- Meanwhile, in a small skillet mix the oil and flour together, and cook over high heat for about 1 minute, until it sizzles. Reduce the heat to low, and cook for about 15 minutes, stirring every minute or so, until the roux is a deep mahogany color. Add the sliced onions to the mixture, stir, and then add the roux and onions to the reserved poaching liquid, stirring constantly. Bring to a boil, still stirring, and add the rice, stirring well to incorporate it.
- Add the remaining ingredients except for the reserved fish and shrimp and the filé powder. Stir, bring the mixture to a boil, then reduce the heat to low. Cover, and boil gently for 20 minutes. Stirring, sprinkle the filé powder on top, mix and cook for another 5 minutes.
- If serving immediately, add the cooked fish and shrimp, return to a boil, and serve. If serving later, reheat at serving time, adding the cooked fish and shrimp at the last minute to warm them through.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 32 grams, Fat 11 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 1057 milligrams, Sugar 5 grams, TransFat 0 grams
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Zahidulla Zawall
[email protected]I love the way this gumbo freezes. It's so easy to have a delicious meal on hand whenever I need it.
Precious Makwela
[email protected]This gumbo is a great way to use up leftover seafood. It's also a really affordable meal to make.
Atuheire Provia
[email protected]This gumbo was a bit bland for my taste. I think I'll add more spices next time.
Dineo Queen
[email protected]I'm not a great cook but this gumbo recipe was easy to follow and the results were delicious. I will definitely be making this again.
Blessing Namoso
[email protected]This gumbo is the best I've ever had. It's so flavorful and the seafood is cooked to perfection. I will definitely be making this again.
Abdul Ksdir
[email protected]I followed the recipe exactly but my gumbo turned out too thick. I think I must have added too much roux.
Kingston Spratley
[email protected]This gumbo was a bit too salty for my taste, but overall it was a good recipe. I'll try it again with less salt next time.
Md mamum
[email protected]I'm not a big fan of seafood but I really enjoyed this gumbo. The broth was rich and flavorful and the seafood was cooked perfectly.
brahim ghaouar
[email protected]This gumbo is so delicious and flavorful. I love that it's made with fresh seafood.
Ishan Anurudda
[email protected]I've made this gumbo several times and it's always a hit. It's a great recipe for a crowd.
WAHID AHMED
[email protected]This gumbo is a keeper! It's the perfect comfort food for a cold winter day. I love the way the flavors meld together.
Leggs Johannes Mushelelo
[email protected]This gumbo was a disappointment. The broth was thin and lacked flavor. I won't be making this recipe again.
Elizabeth Salceda
[email protected]I love this gumbo recipe. It's so easy to make and always turns out delicious. I usually add a little extra cayenne pepper to give it a bit of a kick.
Sani Mondol
[email protected]This gumbo was amazing! I made it for a party and everyone raved about it. The shrimp and crab were cooked perfectly and the broth was so flavorful.
Manuel Lisbey
[email protected]I followed the recipe exactly but my gumbo turned out bland. I think I must have done something wrong.
Diane Stead
[email protected]This gumbo was a bit too spicy for my taste, but my husband loved it. It had a great flavor and was really easy to make.
P Co
[email protected]I've tried a lot of gumbo recipes but this one is definitely my favorite. The roux was perfect and the gumbo had a deep, complex flavor. I will definitely be making this again!
Darrius Dickerson
[email protected]My family loved this gumbo! It was packed with seafood and had a rich, flavorful broth. The instructions were easy to follow and the dish came together quickly.
SHukkr Ahmed
[email protected]This seafood gumbo was absolutely delicious! It had the perfect balance of flavors and spices. I love that the recipe included shrimp, crab, and sausage, as well as the Holy Trinity of Cajun cooking: celery, onions, and bell peppers. It was also real