Seafood Gumbo

Name: Seafood Gumbo
Total time: 1 min
Ingredients: 2 quarts water; 3/4 pound fish fillets (cod, pollock or another variety of fresh white fish), cut into 1-inch pieces; 1/2 pound (about 26) small peeled fresh or frozen shrimp; 1/4 cup canola oil; 1/3 cup flour; 2 onions, peeled and sliced (about 2 1/2 cups); 1/2 cup long-grain rice; About 7 scallions, damaged leaves removed and discarded; cut into 1/2-inch pieces (about 1 1/2 cups), both white and green parts; 5 cloves garlic, peeled, crushed and chopped (about 1 tablespoon); 2 tomatoes, cut into 1-inch pieces; 1 cup sliced celery; 1 green pepper, seeded and cut into 1/2-inch pieces (about 1 1/2 cups); 1/2 pound okra, ends trimmed, cut into 1 1/2-inch-long rounds; 2 teaspoons salt; 1 teaspoon dried thyme; 1 jalapeno pepper, seeded and chopped fine (about 1 tablespoon); 1/4 teaspoon cayenne pepper; 1 tablespoon filé powder

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Total: 1 hours

Servings: 6

Cost: $6.53 /serving

Author : Jacques Pepin

okra shrimp white fish

Instructions

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Step 1

In a large saucepan or stockpot, bring the water to a boil. Add the fish and shrimp, stir, and cook over high heat for about 4 minutes. (The water will not have returned to a boil.) With a slotted spoon remove the seafood; place in a bowl, cover, and set aside. Reserve the poaching liquid.

Step 2

Meanwhile, in a small skillet mix the oil and flour together, and cook over high heat for about 1 minute, until it sizzles. Reduce the heat to low, and cook for about 15 minutes, stirring every minute or so, until the roux is a deep mahogany color. Add the sliced onions to the mixture, stir, and then add the roux and onions to the reserved poaching liquid, stirring constantly. Bring to a boil, still stirring, and add the rice, stirring well to incorporate it.

Step 3

Add the remaining ingredients except for the reserved fish and shrimp and the filé powder. Stir, bring the mixture to a boil, then reduce the heat to low. Cover, and boil gently for 20 minutes. Stirring, sprinkle the filé powder on top, mix and cook for another 5 minutes.

Step 4

If serving immediately, add the cooked fish and shrimp, return to a boil, and serve. If serving later, reheat at serving time, adding the cooked fish and shrimp at the last minute to warm them through.

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