Award Winning Andouille and Seafood Gumbo

Award Winning Andouille and Seafood Gumbo

3/4 c. butter or margarine or 1/3 c. pork lard
1 c. finely chopped Cippolinni onion or yellow onion
2 tbs. minced garlic
1 1/2 lb. okra (in 1/4 inch slices)
1/2 lb. Tasso ham (diced fine)
1/2 med. roasted red pepper (chopped)
3 roasted Anaheim peppers (chopped)
2 c. finely chopped celery
2 c. peeled tomatoes
2 tbs. Sambal (used in Southwest Asian or Thai food)
3 tbs. Gumbo File (file powder)
10 c. lobster stock (or seafood stock)

(Melt butter or pork fat, then add above ingredients except stock. Cook about 6 minutes. Stir constantly. Reduce heat and continue cooking 5 minutes until okra begins to brown)

1/2 c. white wine (then simmer 5 minutes)
1 c. stock (simmer 5 more minutes)
2 c. stock (simmer 10 minutes)

Then Add:
1 tbs. thyme
2tbs. oregano
1 1/2 teaspoons paprika
1 teaspoon salt and 1/2 teaspoon pepper
1 crumbled bay leaf

Stir and continue cooking, scrape the bottom of hte pan when you stir Add remainder of stock It should be about 7 cups.

Then Add:
1 lb. andouille sausage
12 mussels
12 oysters
1/2 c. crab meat
12 crab claws
12 crawfish
1 lb. shrimp

Serve over rice.





Powered by WorldNow

1306 N. Broadway NE Knoxville,
Tennessee 37917

Telephone: 865.637.NEWS(6397)
Fax: 865.525.4091

Can’t find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 Young Broadcasting of Knoxville, Inc. A Media General Company.