Paul Prudhommes Cajun Seafood Gumbo With Andouille Recipes

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SEAFOOD GUMBO



Seafood Gumbo image

For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade some years before Europeans settled in Louisiana, and the Creole world.

Provided by Edna Lewis

Categories     Soup/Stew     Tomato     Mardi Gras     Lunch     Bacon     Crab     Oyster     Shrimp     Okra     Simmer     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (main course) servings

Number Of Ingredients 21

1/2 pound bacon, chopped
About 1/2 cup vegetable oil
3/4 cup all-purpose flour
2 celery ribs, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
5 garlic cloves, finely chopped
2 1/2 quarts fish or chicken stock (or a combination)
1 (14-ounce) can whole tomatoes in juice, drained and chopped
1 pound frozen cut okra (not thawed)
1 teaspoon chopped thyme
1 Turkish or 1/2 California bay leaf
1 rounded teaspoon cayenne
1/2 cup chopped flat-leaf parsley
1/2 cup chopped scallions
1 1/2 pound medium shrimp in shell, peeled and deveined
2 dozen shucked oysters with their liquor, oysters picked over for shell fragments
1/2 pound lump crabmeat, picked over
Accompaniments: rice; gumbo filé powder
N/A gumbo filé
N/A powder

Steps:

  • Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.
  • Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.
  • Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6- to 7-quart pot.
  • Stir in stock, tomatoes, okra, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
  • Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.
  • Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt. Discard bay leaf.

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