It is Super Bowl Time! Now who to cheer for Baltimore or San Francisco? Every year I love to have a party at our house and just for fun; we like to make dishes from the host city. This year it is New Orleans, so there are so many things we will make. Seafood Gumbo, Shrimp Creole, Dirty Rice, King Cake and of course Beignets (see the recipe for “snow angels” from last month’s Wasatch Wave)! Here is the Seafood Gumbo Recipe. The Andouille Sausage is difficult to find, so just use a spicy Smoked Chorizo Sausage instead.
Serves 6 to 8
1/3 Cup Vegetable Oil
3 TB Flour
1 Cup Celery Chopped
1 Cup Green Bell Pepper, chopped
2 Cups Onion Chopped
1 TB Minced Garlic
3 Cups Chicken Broth
8 ounce Bottle, Clam Broth
1 ½ Cups Frozen Sliced Okra*
14 oz. Can diced petite tomatoes
1/2 lb. Smoked Andouille Sausage. Cut into bite size pieces.
2 Bay leaves
1 teaspoons poultry seasoning
¼ to ½ teaspoon Cayenne pepper, to taste
1 teaspoon Salt
1 Tablespoon Tabasco Sauce
½ teaspoon Black Pepper
½ pound of White Fish, (cod or catfish). Cut into 1 inch cubes
½ pound shelled and deveined Shrimp, RAW and cut into bite size pieces
1 can (6 ½ oz.) minced clams, do not drain.
2 cups water
1 cup long grain rice
½ teaspoon salt
3 green onions, sliced
In a VERY HEAVY PAN heat the oil and flour over medium heat. Stirring constantly, with a heat proof rubber spatula or wooden spoon, cook until the color of a penny. Watch carefully, this takes about 10 minutes. If it burns throw out and start over. Add Celery, Pepper, Onion and Garlic. Sauté for 5-7 minutes. Add both broths and simmer until vegetable are done, about 8-10 minutes.
Start cooking the rice, in a heavy pot with a lid, bring water to boil then add rice and salt. Stir and then Cover and Simmer for 20 minutes remove from heat and let sit until ready to serve.
Add all the other ingredients to the soup EXCEPT for the shrimp and clams. Bring to simmer and continue to simmer for 15 minutes to combine flavors. Add the shrimp and clams, and simmer for another 3 minutes. Taste and adjust seasonings to your taste.
Remove the Bay Leaves. Serve by ladling soup into a large serving bowl and add 1 scoop of rice on the top of the soup. Sprinkle with sliced green onion.
*The Okra will thicken the soup. If you have never had Okra it tastes a bit like weird celery. It is important to put it in. I haven’t had any luck with fresh Okra and frozen is just easier.
** To make this Gluten Free just use your favorite Gluten Free Flour, but don’t worry about getting it copper in color. Just cook the “flour” for 5 minutes.
Jan Olpin – Dairy Keen/Home of the Train.
Don’t hesitate to email me if you have any questions. [email protected]