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Wednesday, June 30, 2010

Seafood Gumbo

2 lb. fresh whole shrimp
1 lb. fresh whole fish
1 large bell pepper
2 large onions
3/4 tsp. salt
6 cloves garlic
2 bay leaves
2 Tbsp. parsley,snipped
4 sprigs fresh parsley
1 tsp. salt
4 whole cloves
1/3 c. all-purpose flour
1/3 c. vegetable oil
6 c. shrimp stock or chicken broth
2 c. okra or 10 oz. frozen
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
2 small celery stalks
1 large onion
1 lemon
4 black peppercorns
6 c. water

Shell shrimp, reserving head and shell. Fillet fish, reserving head and bones. In medium stock pot, put the shells and heads of shrimp with heads and bones of fish. Add 1 large onion (chopped), 1 large or 2 small stalks celery with leaves (chopped), parsley, lemon (chopped), salt, peppercorns, cloves and water. Bring all to a boil over high heat. Reduce heat to simmer and let cook 30 minutes. Strain through sieve and reserve liquid only.

In large casserole or small stock pot with lid, stir together flour and oil. Cook at medium heat, stirring until a smooth reddish roux forms. Add chopped onions, bell pepper and garlic. Stir at medium heat for 10 minutes or until vegetables are tender. Gradually stir in shrimp stock or chicken broth. Add sliced okra, 3/4 teaspoon salt, red pepper, white pepper and bay leaves. bring to a boil; reduce heat and simmer for 30 minutes. cut fish in chunks and add to liquid and simmer 5 more minutes. Add shrimp and 2 tablespoons fresh parsley (snipped); simmer 5 more minutes or until shrimp turns pink. Remove bay leaves, salt and pepper to taste. Serve over or with rice. Serves 6.

Note: Smoked Sausage may be substituted for fish.

Jeff Edwards
Lovis' Son

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