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Chef Don's
Favorite Cape Cod Seafood Recipes
Seafood Gumbo
Serves 4-6
1/4
cup oil
1/4 cup flour
1 medium onion, diced
1 green pepper, diced
2 ribs celery, finely diced
4-6 cloves garlic, minced
2 tomatoes, seeded and diced
1/2 cup tomato purée
1 pounds okra, chopped
2 quarts shrimp stock, fish stock
2 tsp. Creole seasoning blend
1 teaspoon dried thyme leaves
1 lb. medium shrimp, peeled and deveined
2 bay leaves
1
dozen mussels
1/2 pound crabmeat
1 tablespoon filé powder (if okra isn't used)
Salt and Pepper to taste
4 cups cooked long-grain white rice
In
a large, heavy pot, heat the oil and add the flour. Stir constantly
until a light brown roux is formed, then add the onions, bell pepper,
celery and garlic. Sauté until the onions become translucent and the
vegetables are tender. Add the tomatoes and tomato purée, if you wish,
and cook over medium heat for 10 minutes.
Add the seasonings,
and about 1/2 teaspoon each of salt and pepper, and continue to cook
another 10 minutes. Add the okra, and cook for another 10 minutes, then
add the stock. Bring to a boil, then reduce heat to simmer and cook
another 30 minutes.
With the gumbo on very low heat, add the
shrimp 10 minutes before serving, the mussels 5 minutes before serving,
and the crabmeat just before serving (don't cook the crabmeat, just
stir until it is heated through). Taste and correct seasonings.
If
you don't like okra, or if you just prefer to make a filé gumbo, remove
from heat and sprinkle the filé powder on the surface of the gumbo,
then cover and let stand for 15 minutes. Then uncover and stir to mix.
If the gumbo comes back to a boil after the filé has been added, it
will get stringy.
Place about 1/2 to 2/3 cup of rice in each bowl and ladle the gumbo over and around it. Serve with plenty of French bread.
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