Seafood Gumbo
Makes 4 main-side or 8 appetizer servings
You can substitute pieces of fish for any or all of the seafood in this
recipe. Be sure to use margarine instead of butter, because margarine is
oilier and seems to conduct more heat. The extra heat, plus the additional
oil, develops the gumbo filé to a more desirable taste, texture and color.
Upon reaching a temperature above 140º, however, the oil separates out and
rises to the surface. Some people prefer to skim the oil off before serving.
If the gumbo is made in advance, do not add the seafood. When ready to serve,
bring the gumbo to a rapid boil, lower the heat to a simmer and add the
seafood. Immediately cover the pot, turn off the heat, and let the pot
stand covered 6 to 10 minutes.
1 pound medium shrimp with heads and shells (see note)
5 cups seafood stock
¾ cup margarine (not butter)
2 cups chopped onions
2 cups chopped celery
2 cups chopped green bell peppers
3 tablespoons gumbo filé (filé powder), optional
1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauce®
1 teaspoon minced garlic
2 tablespoons Chef Paul Prudhomme's Seafood Magic®
1 bay leaf, crumbled
1¼ cups canned tomato sauce
1½ cups packed crabmeat (picked over) about ½ pound
1 dozen shucked oysters (about ½ pound), optional
1-1/3 cups hot cooked rice (preferably converted)
Note: If shrimp with heads and shells are not available, use ½ pound shrimp
without heads, but with shells and substitute other seafood ingredients for
the shrimp heads in making the seafood stock.
Peel the shrimp, rinse and drain well, and use the heads and shells to make
the seafood stock; refrigerate shrimp until ready to use.
In a 4-quart heavy soup pot, melt the margarine over medium heat. Add the
onions, celery and bell peppers. Turn heat to high and stir in the gumbo
filé (if used), Magic Pepper Sauce, garlic, Seafood Magic and the bay leaf.
Cook 6 minutes, stirring constantly. Reduce heat to medium and stir in the
tomato sauce; continue cooking 5 minutes, stirring constantly. (During this
time the mixture will begin sticking to the pan bottom. As it does so,
continually scrape pan bottom well with a spoon. The scrapings not only add
to the gumbo's flavor, but also decrease the gumbo filé's ability to thicken.)
Add the stock and bring gumbo to a boil; reduce heat and simmer 45 to 60
minutes, stirring occasionally. Add the shrimp, crabmeat and oysters (if
desired); cover and turn off the heat. Leave the pot covered just until the
seafood is poached, about 6 to 10 minutes. Serve immediately.
For a main course, place about 1/3 cup of rice in each bowl and top with
about 1 cup gumbo. For an appetizer, serve about half that amount.
Copyright © 1984 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
|
