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| Spicy Seafood And Sausage Gumbo |
Hits: 27 |
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| Date Added: |
February 29, 2008 |
| Calories: |
143 |
| Serves: |
6 |
| Prep. Time: |
0:00 |
| Category: |
Seafood / Shellfish, Soups / Stews |
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| Ingredients: |
1 large yellow onion
1 green bell pepper
1 red bell pepper
1/2 pound okra
1/2 cup canola or vegetable oil
6 tablespoons all-purpose flour
3 garlic cloves
1 can diced tomatoes with juices - (14 1/2 oz)
5 cups fish stock or bottled clam juice
2 bay leaves
2 1/2 tablespoons Creole seasoning blend
Salt
Freshly-ground black pepper
1/2 pound andouille sausage
1 pound large shrimp
1 cup fresh-cooked crabmeat
remove any shell fragments
1 teaspoon filé powder
Cooked white rice
2 tablespoons finely-chopped fresh flat-leaf parsley
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Dice the onion and the green and red bell peppers. Set aside. Trim the stems from the okra pods, then cut the pods crosswise into slices 1/2 inch thick. In a large, heavy soup pot over medium heat, warm 2 tablespoons of the canola oil. Add the okra and sauté, stirring occasionally, until golden brown and softened, about 15 minutes. Transfer to a bowl and set aside.
- In the same pot over medium heat, warm the remaining 6 tablespoons oil for 2 minutes. Whisk in the flour until incorporated. Cook the mixture, or roux, stirring constantly with a wooden spoon, until dark brown, about 4 minutes. Do not let the roux turn black. Add the onion and bell peppers and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook for 1 minute more.
- Add the reserved okra, the tomatoes with their juices, stock, bay leaves, Creole seasoning, salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes to blend the flavors.
- Stir in the sausage, shrimp and crabmeat and cook until the sausage is heated through and the shrimp are pink, 3 minutes more. Sprinkle in the filé powder and stir for 30 seconds. Remove from the heat and discard the bay leaves.
- To serve, spoon white rice into warmed bowls, ladle the gumbo on top and garnish with the parsley.
- This recipe yields 6 servings.
- Comments: Indispensable to a good gumbo, okra are slender, ridged green seedpods with pointed ends. During cooking, the cut pods release a slimy substance that thickens the gumbo. Sautéing the okra before adding it to the other ingredients turns it a lovely golden brown and lessens its viscous quality. A dash of filé powder (ground sassafras leaves), traditional in gumbo, also acts as a thickener; it can be found in the spice section at many well-stocked markets.
- Serve the gumbo with a scoop of white rice. Two cups uncooked rice will make enough for 6 servings. For extra heat and zest, pass hot-pepper sauce at the table.
Notes:
Recipe adapted from Williams-Sonoma Collection Series, Soup, by Diane Rossen Worthington (Simon & Schuster, 2001) |
| Nutrition Facts |
| Servings Per Recipe: 6 |
| Amount Per Serving |
| Calories: 143 |
Calories from Fat 9.7% |
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| Total Fat |
2g |
| Cholesterol |
115mg |
| Sodium |
117mg |
| Carbohydrate |
14g |
| Dietary Fiber |
3g |
| Protein |
18g |
| Points 3 |
| Exchanges: 1/2 Grain(Starch) |
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| Rating: () |
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Added On: February 29, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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