Sunday, April 26, 2009

New Orleans Seafood Gumbo

Another great recipe from Cajun-Creole Cooking. The original recipe calls for frog legs. I have substituted chicken thighs. I don't usually mix up the seasonings for the chicken. I just sprinkle seasoning on the chicken. Also, don't worry if you don't have all this seafood. I've made it just with shrimp and crab meat. Substitute what is fresh and what you like.

8-10 servings

Seasoning for chicken:
1/2 tsp each salt, black pepper, cayenne, paprika, onion powder, garlic powder

1 1/2 recipes Cajun Roux (recipe follows)
6 boneless, skinless chicken thighs, cut into bite sized pieces
1 large onion, chopped
1 medium green pepper, chopped
1/2 cup chopped celery
4 garlic cloves, chopped
4 qts Seafood stock
2 lbs uncooked shrimp, shelled & deveined.
1 tbl minced parsley
1 tsp dried thyme or 1 tbl fresh
1 tsp black pepper
1/2 tsp cayenne
salt to taste
1 lb lump crabmeat
1 lb skinned redfish fillets, or any mild white fish, cut into chunks
1/2 lb bay scallops

5 cups hot cooked rice
3 1/2 tbl file powder
chopped green onions
chopped parsley

Cajun Roux
1 cup crisco
1 cup flour
Melt crisco in a 12" iron skillet and add flour. Stir well and reduce heat to low. Cook, stirring frequently, until the roux is mahogany colored. If you are doing other things, you can turn this off and let the residual heat from the pan continue to cook it. Then when you return, stir and turn the heat back on. This will take about 30-45 minutes.

Seafood Stock
Shrimp shells, tails & heads
Trimmings from fish
1/2 onion
1/2 celery stalk
1 garlic clove
8 bottles clam juice
2 1/2 qts water
2 bay leaves
1 medium lemon

Bring to a boil, reduce heat and simmer, skimming any scum that rises to the top, for about 1 hour and up to 3 hours. Strain.

Prepare the seafood stock and let cook while you prepare the roux. Both these things can be done ahead & refrigerated if you like. Season chicken and add to hot roux. Cook, stirring, until lightly brown, about 5 minutes. Add onion, bell pepper, celery and garlic; cook about 5 minutes. Remove from heat and add the seafood stock, a little at a time, stirring constantly. Add parsley, thyme, black pepper, cayenne, and salt. Reduce heat and simmer 1 hour. (You can make ahead to this point and refrigerate. Reheat before proceeding.) Add shrimp, crabmeat, fish, and scallops. Cook over medium heat 15 minutes. Taste & adjust seasonings. Spoon gumbo over 1/2 cup rice in a bowl. Sprinkle with file powder, green onion & parsley.

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