Recipe

I Did It-seafood Gumbo Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 1 year, 2 months ago 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! Prep:25m Cook:45m Servings:4	Notyourmomm
	knockoff casual clam tomatorich seafood gumbo

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jenniferby

Ingredients

1 poblano chile, diced

1 anaheim chile, diced

1 green pepper, diced

1 yellow onion, diced

1 leek, diced

1 red onion, diced

4 stalks of celery diced leaves included

2 tbsp. of oil

1 tbsp. of butter

******Divided use for the items above**********

2 tbsp. of flour

1 teaspoon of adobe seasoning

1/2 teaspoon of oregano

1/4 teaspoon of marjarom

1/2 teaspoon of cumin

1/4 teaspoon of red pepper flakes

1/4 teaspoon of chipotle pepper ground

3 dashes of worchestershire

3 dashes of pepper vinegar (Texas Pete table sauce)

2 generous teaspoons of lobster base

1/4 cup of white vermouth

1 bay leaf

3 cups of stock- I used chicken and because of the lobster base it was fine

1 14 oz can of Ro-Tel (mild) tomatoes with chiles

4 oz. of water if necessary

6 ounces of peeled deveined raw shrimp 35 ct and up

2 pieces of white fish, cut in one inch chunks

1 can of refrigerated claw meat crab or special crab-forget the lump

1 can of clams. juice included

Directions

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 covkier 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.

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Comments

huckleberrypie 1 year, 2 months ago said:
Sounds delicious!

zena824 1 year, 2 months ago said:
This sounds so good.... I love this stuff...my grandmother used to make it in New Orleans years ago...

decobabe 1 year, 2 months ago said:
Sounds wonderful, but alas, I can get about 1/4 of the ingredients here, but rock on.

notyourmomma 1 year, 2 months ago said:
It wasn't the traditional way to make a roux by stirring the oil and flour together first until nutty brown. It just seemed faster to me and I have scorched a roux before and this way the veggies seemed to keep it from getting burnt. I like the three kinds of fresh peppers and the different flavors the leeks/red onions/yellow onion brought to the dish. The cumin and bay are necessary. I got a lot of depth without making you cry from the heat. I hated paying $6.95 a bowl when I knew I could make a pot!!!

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