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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I've been trying and trying to duplicate my favorite seafood gumbo. It is knock-your socks off good, spicy and rich, deep in flavor and absolutely worth the effort. I finally did it! Yahoo! Ingredients:
1 poblano chile, diced |
1 anaheim chile, diced |
1 green pepper, diced |
1 yellow onion, diced |
1 leek, diced |
1 red onion, diced |
4 stalks of celery diced leaves included |
2 tbsp. of oil |
1 tbsp. of butter |
******divided use for the items above |
2 tbsp. of flour |
1 teaspoon of adobe seasoning |
1/2 teaspoon of oregano |
1/4 teaspoon of marjarom |
1/2 teaspoon of cumin |
1/4 teaspoon of red pepper flakes |
1/4 teaspoon of chipotle pepper ground |
3 dashes of worchestershire |
3 dashes of pepper vinegar (texas pete table sauce) |
2 generous teaspoons of lobster base |
1/4 cup of white vermouth |
1 bay leaf |
3 cups of stock- i used chicken and because of the lobster base it was fine |
1 14 oz can of ro-tel (mild) tomatoes with chiles |
4 oz. of water if necessary |
6 ounces of peeled deveined raw shrimp 35 ct and up |
2 pieces of white fish, cut in one inch chunks |
1 can of refrigerated claw meat crab or special crab-forget the lump |
1 can of clams. juice included |
Directions:
1. Chop all the veggies, in medium dice. Throw in a bowl and toss to mix. Reserve half of veggie mixture and bag for the jambalaya tomorrow.
2. Heat scant oil and butter to cover the bottom of a six quart saucepot.
3. Add the mix of veggies, sweat until soft and tender.
4. Add a little more oil if it get too dry.
5. Add flour and cook until the flour is slightly darkened and kind of looking like a darker than ale, not quite stout roux. Veggies are still in the pot and they are darkening. BUT NOT BURNT
6. Add seasonings and stir.
7. Add vermouth, bay leaf, tomatoes and jarred lobster stock base. Stir well and cook til very thick.
8. Add stock and cook for 20 minutes, Stirring occasionally.
9. Add raw and canned seafood, cook for 10 minutes more.
10. Add water if too thick, we aren't looking for porridge consistency but a thick cream chowder like consistency.
11. Garnish with chopped parsley and a wedge of lime.
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