pages

Translate

Sunday, October 11, 2015

roux-based authentic seafood gumbo with okra

Ingredients

  • Servings: 8
  • roux:
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • vegetables:
  • 1 tablespoon butter
  • 1 cup chopped celery
  • 1 cup chopped green onions
  • 1 green bell pepper, chopped
  • tomato sauce and spices:
  • 6 cups water
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons worcestershire sauce
  • 2 cloves garlic, minced
  • 2 teaspoons salt, or to taste
  • 1 teaspoon hot pepper sauce (such as tabasco®), or to taste
  • 1/2 teaspoon dried thyme
  • seafood and okra:
  • 1 pound frozen chopped okra
  • 1 pound catfish, cut into 2-inch pieces
  • 1 1/2 pounds peeled and deveined shrimp
  • last addition:
  • 1 tablespoon gumbo file powder, or to taste
  • 1/2 teaspoon salt, or to taste

Recipe

    Preparation Time: 25 mins Cook Time: 1 hr 30 mins

    Ready Time: 1 hr 55 mins

  • put flour into a dutch oven or large heavy pot and add flour. turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. set aside to cool and thicken.
  • melt butter in a skillet over medium heat. cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
  • stir water, tomato sauce, worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
  • stir okra into the vegetable mixture and cook until tender, about 15 minutes. add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. season with the file powder and salt; stir.

No comments:

Post a Comment