Holiday Seafood Gumbofrom Seriously Simple Holidays
by Diane Rossen Worthington
Ingredients:1/2 cup canola oil or other high-heat cooking oil
1/2 cup all-purpose flour
Base:1 large onion, chopped
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 celery stalks, diced
4 garlic cloves, minced
One 14 1/2-ounce can diced tomatoes with juice
2 tablespoons tomato paste
6 cups chicken broth or fish stock
2 bay leaves
2 1/2 to 3 tablespoons cajun creole seasoning blend
Salt and freshly ground black pepper
1/2 pound andouille sausage, cut into 1-inch slices
This and many other wonderful recipes may be found in Diane Rossen Worthington's
Seriously Simple Holidays from Chronicle Books
This recipe is pretty easy to make if you have everything cut up and ready to go. You can enlist family or friends to help you and make the preparation a group activity. The dish includes the classic andouille sausage along wth shrimp and lump crabmeat. You can use shrimp alone if crabmeat is too expensive, and you can omit the sausage if serving fish eaters only. The gumbo base should be made at least 1 day ahead, and preferably 2 days in advance, for the rich flavors to enhance each other. I like to serve the gumbo in bowls with a scoop of rice in the center. I also offer warm crusty bread to soak up the sauce.
1. Make the roux: In a 4-cup glass measuring cup, stir together the oil and flour until combined, making sure no lumps remain. Microwave on high for 2 minutes. Using pot holders to protect your hands, stir the roux with a wooden spoon. Repeat 3 times until the roux is dark brown or almost black (for a total of 8 minutes on high). You may need to microwave the roux for 1 minute longer. Again using pot holders, transfer the roux to a large pot.
2. Make the base: Place the pot over medium heat. Add the onion, bell peppers, and celery and sauté for 8 to 10 minutes, or until softened, scraping up any brown bits from the bottom of the pan. Add the garlic and sauté for 1 minute.
3. Add the tomatoes, tomato paste, broth, bay leaves, seasoning blend, and salt and pepper to taste. Bring to a boil over high heat, reduce the heat to a low simmer, and cook for about 20 minutes, or until slightly thickened.
4. Add the sausage, shrimp, and crabmeat and cook for 3 minutes, or until the sausage and shrimp are heated through. Add the file powder and cook for 1 minute. Remove the bay leaves and discard. Taste and adjust the seasonings.
5. To serve, ladle into bowls. Garnish with the parsley and pass the hot sauce at the table.
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