SHELLFISH GUMBO

SERVES: 6-8

INGREDIENTS:  

2 TBSP              butter

3 TBSP              oil

2-3 C                 okra – caps removed, sliced 1/2”

1 C                    celery - thinly sliced on the diagonal

1 large               onion – chopped

1 large               bell pepper - chopped

4-5 cloves          garlic - minced

4+ C                    shrimp stock

2 - 14 oz. cans    petite diced tomatoes – drained, juice reserved

2 – 6 oz. cans     tomato puree

1 tsp.                  Worcestershire Sauce

1 tsp.                  sea salt

1 tsp.                  fresh thyme

2 TBSP              Old Bay 

3 TBSP              Frank’s Original Hot Sauce

1/2 tsp.              cayenne

1 C                   raw rice – long cooking type

1-1/2 lb.            shrimp*** – peeled and deveined (more if not   using scallops and oysters)

1 lb.                  sea or bay scallops – thoroughly rinsed!

1/2 lb.               crab meat

1 pt.                  oysters – drained, liquid reserved

 *** Get shrimp with heads on if you can find 'em and use the heads and shells to make the shrimp stock (see my recipe for SHRIMP STOCK on an earlier post)

DIRECTIONS:

Heat oil and butter in a Dutch oven until bubbly - sauté okra  until it begins to get tender (4-6 minutes) – add celery, onions and bell pepper and stir/cook until vegetables are tender.  Add garlic and cook 1-2 minutes.  Do NOT let garlic get brown.

Add tomatoes, tomato puree, 3 C shrimp stock, Worcestershire sauce, thyme, Old Bay, cayenne and Frank’s to vegetables; simmer 15 minutes.  Salt to taste.  Also taste for ‘heat’ and add more Old Bay or cayenne as desired.

Add rice and bring to a simmer.  Reduce heat to low, cover and cook 18 minutes, stirring occasionally.  Add shrimp stock, oyster juice or tomato juice if necessary to keep mixture a semi-thick consistency.  Salt to taste again when rice is tender.

(If using bay scallops, add them last) Add shrimp and crabmeat – simmer 1 minute.  Add oysters and scallops and simmer 2-3 minutes. Check each type of seafood for doneness.  Gradually add more liquid (stock or water) as desired, stirring constantly.  Check for salt.  

Serve with cornbread.

NOTE:  The shellfish listed here are all optional - use all shrimp if you like, just increase amount

SHRIMP GUMBO

SERVES:   8 as an appetizer or 4 as a meal

INGREDIENTS:
1/2 lb              Andouille Sausage (orSmoked Kielbasa sausage –  sliced)                                                                          
1 large             Onion – chopped
1 medium       Bell pepper – chopped
3 T.                  Oil

3 TBSP         Old Bay Seasoning
1 tsp.             Cayenne pepper flakes
1 - 14 oz         Diced tomatoes
4 C Stock     Shrimp or chicken (I use shrimp stock)
3/4 C             Rice (20 minute kind)

2 C               Sliced, frozen okra (NOT breaded) *
2 lb               Shrimp – peeled and deveined (21-25 count)
                      Sea salt

( *for fresh okra, sauté in a tablespoon of oil 10-15 minutes before adding to mixture to get the sticky out)

DIRECTIONS:

• Saute first three ingredients in oil until tender
• Add next five ingredients – bring to a boil and reduce to low – simmer 15 minutes
• Add okra and simmer 4 more minutes
• Add shrimp and simmer 3-4 minutes
• Salt to taste

Note:  If gumbo sits in the pot or if its refrigerated, the rice will absorb a LOT of the liquid.  Add more stock to achieve the consistency desired.  And remember, the shrimp will be done in less than 4 minutes - longer cooking will make them rubbery

 Serve with cornbread.