Seafood Gumbo

Instructions

Method

-      Heat a skillet over medium heat with 1 tablespoon olive oil      

-      Slice the okra lengthwise and place cut side down into the pan

-      Cook the okra for no more than 2 to 3 minutes until caramelized and set aside

-      In a large Dutch oven place the olive oil butter blend and melt

-      Add the chicken Andouille and sauté for about 5 to 7 minutes

-      Add the holy trinity, fennel, leeks, roasted garlic, file powder, bay leaf, and jalapeño

-      Cook until caramelized, about 7 minutes 

-      Pour in the chicken stock and reduce the liquid for about 25 minutes under low heat

-      Add the remaining seafood 10 minutes before serving as to not overcook

-      Chop the tomatoes and toss with 1 tablespoon of parsley and set aside

-      Season the gumbo and serve with the sautéed okra and fresh tomato topping

 

 

 

Ingredients
  • 2 tablespoons olive oil butter blend
  • 12 jumbo shrimp, peeled, cleaned and deveined
  • 12 crab fingers
  • 1 c lump blue crab meat
  • 12 oysters
  • 8 ounces black drum filet
  • 1 cup chicken Andouille, sliced
  • 1 tablespoons Cajun seasoning
  • 2 tablespoons olive oil butter blend
  • 1 cup holy trinity (green bell pepper, onion and celery mix) diced small
  • 1 fennel, sliced
  • 1 leek, (white part only)
  • 3 roasted garlic, minced
  • ½ teaspoon file powder
  • 4 cups chicken stock
  • 1 bay leaf
  • ½ jalapeño, sliced
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 okra, sliced
  • 1 tablespoon parsley, chopped
  • 1 Creole tomato, chopped

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