Quarter Seafood Gumbo
|This seafood gumbo, brimming with succulent shrimp, in the tradition of classic Southern Cajun cuisine, calls for a refreshing beer and a leisurely weekend afternoon solely dedicated to the joy of cooking.”
My French Quarter Seafood Gumbo
INGREDIENTS
- 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.