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> See MoreJamie Cooks: Creole Gumbo
admin | April 16, 2010Jamie cooks a seafood-studded Creole Gumbo
Jamie makes a Creole Gumbo using Captain Jonathan’s Gulf shrimp, oysters, and crab, and okra grown on Timmy Perilloux’s Montz, Louisiana farm.
CREOLE SEAFOOD GUMBO
Serves 6
Ingredients
¼ cup vegetable oil
2 cups okra, sliced ¼” thick
1/3 cup all purpose flour
1 cup onion, minced
¾ cup celery, chopped
¾ cup green pepper, chopped
1 cup canned tomatoes
1 bay leaf
1 sprig thyme
2 gumbo or softshell crabs
1 cup pasteurized lump crabmeat
½ lb 21-25 ct wild American shrimp, shell on
¼ cup green onions, sliced thinly
2 cups cooked white rice
Procedure
Sear the okra. Add about one Tablespoon of canola oil to a dutch oven on high heat. Cook the okra in two batches, allowing the okra to caramelize on all sides. Reserve the okra.
Make the roux, add the “Holy Trinity”. Add vegetable oil and all the flour to the pot. Stir vigorously until mixture becomes the color of milk chocolate, about 15 minutes. Add onions and allow mixture to caramelize until it is dark brown, about 5 more minutes. Add the green peppers and celery, and cook on medium heat for about 5 minutes, stirring constantly.
Add the liquids and solids, then simmer. Add shrimp stock. Recombine the okra into the gumbo pot, and add bay leaves and thyme. Split the crabs in half, add to the pot, and allow to simmer for approximately 45 minutes.
Season to taste. About 10 minutes before serving, add the shrimp, crab meat, oysters, and the scallions. Gently fold the mixture together, cover, and turn off the heat. Add salt, freshly ground pepper, and Louisiana hot sauce to taste.
To Serve
Put a ¼ cup of cooked rice in a bowl, and ladle the gumbo around the rice. Guests may use a dash of hot sauce at the table to garnish.
Find out more about Gumbo in “Room In The Bowl” from Amazon.com:
Still Photo credits:
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