I Did It-seafood Gumbo
From notyourmomma 17 years ago
- 45 minutes to make
- Serves 4
I've been trying and trying to duplicate my favorite seafood gumbo. It is knock-your socks off good, spicy and rich, deep in flavor and absolutely worth the effort. I finally did it! Yahoo!
Ingredients
- 1 poblano chile, diced shopping list
- 1 anaheim chile, diced shopping list
- 1 green pepper, diced shopping list
- 1 yellow onion, diced shopping list
- 1 leek, diced shopping list
- 1 red onion, diced shopping list
- 4 stalks of celery diced leaves included shopping list
- 2 tbsp. of oil shopping list
- 1 tbsp. of butter shopping list
- ******Divided use for the items above********** shopping list
- 2 tbsp. of flour shopping list
- 1 teaspoon of adobe seasoning shopping list
- 1/2 teaspoon of oregano shopping list
- 1/4 teaspoon of marjarom shopping list
- 1/2 teaspoon of cumin shopping list
- 1/4 teaspoon of red pepper flakes shopping list
- 1/4 teaspoon of chipotle pepper ground shopping list
- 3 dashes of worchestershire shopping list
- 3 dashes of pepper vinegar (Texas Pete table sauce) shopping list
- 2 generous teaspoons of lobster base shopping list
- 1/4 cup of white vermouth shopping list
- 1 bay leaf shopping list
- 3 cups of stock- I used chicken and because of the lobster base it was fine shopping list
- 1 14 oz can of Ro-Tel (mild) tomatoes with chiles shopping list
- 4 oz. of water if necessary shopping list
- 6 ounces of peeled deveined raw shrimp 35 ct and up shopping list
- 2 pieces of white fish, cut in one inch chunks shopping list
- 1 can of refrigerated claw meat crab or special crab-forget the lump shopping list
- 1 can of clams. juice included shopping list
How to make it
- Chop all the veggies, in medium dice. Throw in a bowl and toss to mix. Reserve half of veggie mixture and bag for the jambalaya tomorrow.
- Heat scant oil and butter to cover the bottom of a six quart saucepot.
- Add the mix of veggies, sweat until soft and tender.
- Add a little more oil if it get too dry.
- Add flour and cook until the flour is slightly darkened and kind of looking like a darker than ale, not quite stout roux. Veggies are still in the pot and they are darkening. BUT NOT BURNT
- Add seasonings and stir.
- Add vermouth, bay leaf, tomatoes and jarred lobster stock base. Stir well and cook til very thick.
- Add stock and cook for 20 minutes, Stirring occasionally.
- Add raw and canned seafood, cook for 10 minutes more.
- Add water if too thick, we aren't looking for porridge consistency but a thick cream chowder like consistency.
- Garnish with chopped parsley and a wedge of lime.
The Rating
Reviewed by 6 people-
Great gumbo Tina!! Sounds delicious... Lots of great flavor layers going on.. Doesn't really matter how you make a roux just so it gets made....;-)~~ High 5
jimrug1
in Peoria loved it
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Tina, you have definitely given me food for thought...I like making the roux with the vegetables! The layers of flavor sound incredible... I may go this route...Thanks and high five!
angelinaw
in St Louis loved it
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This sounds and looks great Tina. I've never done a strictly seafood gumbo even though I have added shrimp to my chicken andouille gumbo. Nice pic too. 5 forks!
justjakesmom
in Everett loved it
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