Cook1 hr 30 mins
Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or "company's coming" meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities... to thicken the sauce. For instance, additional shrimp; add squid if you like.... Okra will thicken the "sauce" also...
- 2 cups olive oil
- 2 cups flour
- 2 teaspoons chopped garlic
- 3 yellow onions, finely sliced
- 3 green bell peppers, finely diced
- 1 bunch celery, finely diced
- 1 tablespoon dry oregano
- 1⁄2 tablespoon dried thyme
- 1⁄2 tablespoon cayenne pepper
- 32 ounces clam juice
- 2 cups water
- 1 bunch green onion, chopped
- 1 bunch parsley, chopped
- 1 lb white fish fillet, diced into 1/2 inch 1 cm cubes (haddock, etc)
- 1 lb shrimp, peeled and deveined
- salt and pepper
- Tabasco sauce, to taste
- 2 cups cooked white rice
- In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
- Add flour, whisking constantly.
- As roux turns from sand colour to light brown to caramel colour, turn down heat.
- Continue cooking and whisking constantly until roux is a dark brown colour.
- Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
- Cook 10 minutes.
- Add oregano, thyme and cayenne.
- Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer.
- Add white fish and shrimp, cook for 10 minutes.
- Add salt, pepper and Tabasco.
- Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
- Remove from heat and serve over white rice.