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.

Reviews & Comments 10

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  • otterpond 7 years ago
    Wowee Tina! What a wonderful recipe. That is a feast in a bowl.
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    " It was just okay "
    ande16 ate it and said...
    This recipe is so different from the traditional gumbo recipes that I've tried. After I made the gumbo I put some in a small bowl. It was missing something so I thought I'd let it sit a day. I'm sorry to say the next day it seemed even more off. Not my cup of gumbo.
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    " It was excellent "
    justjakesmom ate it and said...
    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!
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    " It was excellent "
    angelinaw ate it and said...
    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!
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    " It was excellent "
    jimrug1 ate it and said...
    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
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  • imhungry 10 years ago
    sounds great!! Dont know about everyone but my big g. store carries seafood stock now!!!
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  • notyourmomma 11 years ago
    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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  • decobabe 11 years ago
    Sounds wonderful, but alas, I can get about 1/4 of the ingredients here, but rock on.
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  • zena824 11 years ago
    This sounds so good.... I love this grandmother used to make it in New Orleans years ago...
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  • huckleberrypie 11 years ago
    Sounds delicious!
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