Ingredients
-
2
-
2
-
2
-
3
-
3
-
1
-
1
-
1/2
-
1/2
-
32
-
-
-
-
-
Directions
Seafood Gumbo – New Orleans Style, Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo – New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or “company’s coming” meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities… to thicken the sauce. For instance, additional shrimp; add squid if you like…. Okra will thicken the “sauce” also…, Is 2 cups of olive oil correct for the gumbo recipe?, Yummmmm.
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Steps
|
1
Done
|
In a Large, Heavy-Bottomed Pan, Over Medium Heat, Heat Oil Until Hot. |
|
2
Done
|
Add Flour, Whisking Constantly. |
|
3
Done
|
as Roux Turns from Sand Colour to Light Brown to Caramel Colour, Turn Down Heat. |
|
4
Done
|
Continue Cooking and Whisking Constantly Until Roux Is a Dark Brown Colour. |
|
5
Done
|
Increase Heat to Medium and Add Garlic, Yellow Onions, Celery and Bell Peppers to Roux. |
|
6
Done
|
Cook 10 Minutes. |
|
7
Done
|
Add Oregano, Thyme and Cayenne. |
|
8
Done
|
Add Clam Juice, Water, Green Onions and Parsley, Stirring Until Combined; Bring to a Gentle Boil; Reduce Heat to Low, and Simmer. |
|
9
Done
|
Add White Fish and Shrimp, Cook For 10 Minutes. |
|
10
Done
|
Add Salt, Pepper and Tabasco. |
