Quarter Seafood Gumbo

My French Quarter Seafood Gumbo


1 cup vegetable oil

1 cup all-purpose flour

1 1/2 cups chopped onion

1 cup chopped green bell pepper

1 cup chopped red bell pepper

1 cup chopped celery

3 Tbsp minced garlic

3 cups fresh chopped okra

1 1/2 cups beer,

3 Tbsp seafood base 

6 cups water... Add to seafood base to make stock

2 Tbsp Gumbo file powder

2 bay leaves 

2 teaspoons Cajun seasoning

6 blue crabs

1 lb andouille sausage cut 1/4 inch

2 lb cut chicken wings

2 lb turkey necks cut 1 inch

3 tsp Worcestershire sauce

2 Tbsp kosher salt

1 1/2 tsp cayenne pepper

1 pound medium fresh shrimp, peeled and deveined

1 pound red snapper fillets, chopped

2 (8-ounce) containers shucked oysters

1/4 cup chopped fresh parsley

Hot cooked rice

Garnish chopped green

How To Prepare

In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes. Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add beer, stock, file powder, bay leaves, Cajun seasoning, Worcestershire, salt, and cayenne. Bring mixture to a boil, add chicken, sausage, turkey necks, and reduce heat to medium, and simmer for about 1 hour. After 1 hour add shrimp, fish, oysters, and crabs to mixture. Cook for 8 to 10 minutes or until seafood is cooked through, add parsley. Serve with rice, and garnish with green onion, if desired.

Retired Executive Chef Wayne Michiel Reis

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