GUMBO
INGREDIENTS
1 pound medium shrimp, peeled and deveined
1 pound clams (other seafood such as white fish & squid can also be used)
Salt and pepper
2 teaspoons chopped fresh thyme
6 garlic cloves, minced
2 bay leaves
4 tablespoons olive oil
1 ½ cups diced red onion
1 cup diced green bell pepper
½ cup diced celery
4 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon paprika (half will be used in step 2)
¼ teaspoon cayenne
1 cup diced ripe tomato
1 pound Spicy Cajun Sausage (or andouille sausage), cut into 1-inch-thick slices
6 cups vegetable, fish or chicken broth
2 cups chopped okra (optional)
1 teaspoon filé powder
1 cup steamed white
½ cup chopped scallions for garnish
DIRECTIONS
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Assemble all ingredients.
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Marinate shrimp with 1/2 a teaspoon of the paprika, salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate.
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For the gumbo base, in a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and sauté, stirring frequently, until lightly browned, about 8 minutes.
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Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned.
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Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and sausage and cook for about 2 minutes.
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Season mixture generously with salt and pepper.
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Add broth & bay leaves, reduce heat to medium. Using a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 30 minutes, until gumbo base thickens slightly. Taste and adjust salt.
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If desired, add okra and let cook until softened, about 5 minutes.
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Add the shrimp and clams, and cook for 2 minutes. Then turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired.