Saturday, December 09, 2006

Seafood Gumbo

1/4 c butter
1 onion, chopped
2 c celery, chopped
1 green bell pepper, seeded and chopped
1 Tbsp. minced garlic
2 32 oz boxes chicken stock (I like Kitchen Basic)
1 qt water
8 oz Kary's dry roux
1/2 tsp cracked black pepper
1 tsp dried thyme
2 bay leaves
1 tsp salt
1 tsp Tony Chachere plus more for seasoning chicken
2 c frozen chopped okra
3 boneless, skinless chicken breasts, cut into 1 inch cubes and sprinkled with Tony's
2 lbs medium shrimp, peeled and deveined
1 lb smoked sausage, cut into 1 inch slices on bias and lightly browned
8 oz lump crabmeat, cooked

For serving: white rice, fresh parsley, Tabasco, file, and lemon slices

Saute onion, bell pepper, and celery in butter until soft (10-15 minutes). Add garlic and cook for 60 seconds or until fragrant. Then either add 1/4 c flour and stir forever to make a roux (long way) or add chicken stock and water and bring to a boil. Then add seasonings and dry roux and boil, whisking constantly until completely dissolved (about 10 minutes). Add okra, reduce heat and simmer for 30 minutes. Add chicken and bring to a boil for 2 minutes, then reduce heat and simmer for 10 minutes. Add sausage, shrimp and crab and simmer softly until shrimp has cooked (3-5 minutes--watch carefully).

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