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Creole, Fish | |
| 1 lb medium shrimp with heads and tails 5 cups basic seafood stock Seasoning mix 1 1/2 tsp red pepper (cayenne) 1 1/2 tsp sweet paprika 1 tsp salt 1/2 tsp white pepper 1/2 tsp black pepper 1/2 tsp dried thyme 1/2 tsp dried oregano 1 bay leaf crumbled 3/4 cup margerine (do not use butter) 2 cups chopped onions 2 cups chopped celery 2 cups chopped green peppers 3 Tbsp gumbo file 1 Tbsp tabasco 1 tsp minced garlic 1 1/4 cups canned tomato sauce 1 1/2 cup packed crabmeat (1/2 lb) 1 dozen shucked oysters (1/2 lb) 1 1/3 cups hot cooked rice 2 Kielbasa/andouille sausage | |
| Peel shrimp, rinse and drain well. Use heads and tails to make seafood stock (2 qts water, 1 medium onion, 1 clove garlic, 1 rib celery combined. Bring to boil and simmer 4-8 hours, repleneshing liquid to keep at 1 qt). Refrigerate shrimp, mix seasoning mix in a bowl and set aside. In a 4 qt heavy soup pot melt margarine on medium heat. Add onion, celery and green peppers. Turn heat to high and stir in file, tabasco, garlic and seasoning mix. Cook 6 minutes, stirring constantly. Reduce heat to medium and stir in the tomato sauce. Continue cooking for 5 minutes, stirring constantly. Continually scrape the bottom to avoid scorching. Add the stock and bring gumbo to a boil. Reduce heat and simmer 45-60 minutes stirring occasionally. Add the shrimp, crab and oysters, cover and turn off heat. Leave cover till seafood is poached (6-10 minutes). Serve immediately. | |
Unrated | |
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