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  • Shrimp Gumbo

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  • 1 3/4 pounds jumbo shrimp (16/20 count or larger), peeled, deveined, tails left on (reserve shells)
    1 pound chicken-thigh meat, cut into 1-inch chunks
    2 quarts chicken broth
    2 large bay leaves
    2 teaspoons dried Italian herb blend
    2 tablespoons Worcestershire sauce
    3/4 cup pinot gris (or other dry, white wine)
    2 tablespoons Cajun's Choice Creole Seasoning, divided
    1/2 cup olive oil, divided
    1/4 cup butter
    3/4 cup all-purpose flour
    2 tablespoons finely minced, fresh garlic
    3 cups coarsely chopped, yellow onions
    4 stalks celery, coarsely chopped
    1 large, red bell pepper, coarsely chopped
    1 large, green bell pepper, coarsely chopped
    3/4 pound firm, white fish, such as albacore, sturgeon or halibut
    3/4 cup chopped, fresh parsley
    1 cup chopped green onions, for garnish
    Place shells reserved from the shrimp in a large saucepan over medium heat with the chicken broth, bay leaves, herb blend, Worcestershire and wine. Bring mixture to a boil, reduce heat and simmer for 30 minutes. Strain stock through a wire strainer and set aside.
    Season the chicken pieces with 1 tablespoon of the Creole seasoning. Place 2 tablespoons of the olive oil in a large, heavy-bottomed pot over high heat. When oil is hot (but not smoking), add seasoned chicken and quickly sear on all sides. Remove pot from burner. Remove browned chicken pieces with a slotted spoon and set aside.
    Return pot to burner over medium heat and make a roux by adding remaining oil, the butter and flour to pan. Whisk thoroughly to blend and then stir continuously to avoid scorching. Cook until roux reaches a nut-brown color. Be patient; it takes several minutes.
    When roux has darkened, add the garlic, onions, celery and peppers. Continue to cook until vegetables are tender. Return chicken to pot, along with remaining 1 tablespoon Creole seasoning and reserved stock. Reduce heat to low, cover and simmer for 45 minutes, stirring occasionally. Add the shrimp, white fish and parsley and simmer for 5 minutes.
    Serve hot over long-grain, white rice, garnished with the chopped green onions.
    Makes 6 servings.
    — Recipe adapted from "Cooking with the Seafood Steward," by Gary Rainer Puetz.
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