09-24-2004, 04:58 AM
This is one of the best combos that exists.
[font "Times New Roman, Times, serif"][size 2]Although the ingredient list is long, this robust gumbo is easy to assemble.
Plus, it’s great made a day in advance. Just before serving, heat soup and
stir in seafood to cook. If okra isn’t your favorite vegetable, steamed green
beans work well in their place.
Seafood alternatives: grouper, snapper, crawfish, squid, flounder, orange
roughy
INGREDIENTS
2 Tbsp. olive oil
1 cup finely diced red pepper
3/4 cup finely chopped celery
1 1/2 cups minced shallots
3 Tbsp. minced or pressed garlic
20 fresh okra cut into 1/2 inch coins
2 12-ounce bottles beer
1 cup clam juice or chicken broth, fat skimmed
1/4 cup Worcestershire sauce
1/2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. dried red pepper flakes or Tabasco sauce to taste
1 tsp. salt
1/2 cup minced fresh parsley
1/2 cup tomato paste
3 cups cooked black beans
1 pound catfish fillets, cut into æ inch pieces
1 pound small shrimp, shelled and deveined
1/2 pound shucked oysters, drained, liquid reserved if desired
3-4 cups warm, cooked rice
INSTRUCTIONS
In a heavy 5 quart pot, heat the oil over medium heat until hot. Add the red
pepper, celery, shallots and garlic and sauté until partially softened, 5
minutes, stirring. Add the okra and sauté until tender, 5 minutes, stirring.
Don’t worry if the mixture sticks or browns; the caramelized bits will add
flavor to the gumbo.
Stir in beer, clam juice, Worcestershire sauce, oyster liquid (if using),
oregano, basil, red pepper flakes, salt, pepper and parsley. Whisk in the
tomato paste until well-blended. Add the black beans and simmer
uncovered over medium heat for 15 minutes, stirring.
Stir in the catfish and simmer 1 minute; stir in the shrimp and oysters and
simmer until opaque,1 to 2 minutes. Do not overcook because when taken
from heat the seafood will continue to cook in the hot soup.
Spoon the rice into individual coup bowls and ladle the gumbo on top.
Serves 6-8.
Servings per Recipe: 6-8
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[font "Times New Roman, Times, serif"][size 2]Although the ingredient list is long, this robust gumbo is easy to assemble.
Plus, it’s great made a day in advance. Just before serving, heat soup and
stir in seafood to cook. If okra isn’t your favorite vegetable, steamed green
beans work well in their place.
Seafood alternatives: grouper, snapper, crawfish, squid, flounder, orange
roughy
INGREDIENTS
2 Tbsp. olive oil
1 cup finely diced red pepper
3/4 cup finely chopped celery
1 1/2 cups minced shallots
3 Tbsp. minced or pressed garlic
20 fresh okra cut into 1/2 inch coins
2 12-ounce bottles beer
1 cup clam juice or chicken broth, fat skimmed
1/4 cup Worcestershire sauce
1/2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. dried red pepper flakes or Tabasco sauce to taste
1 tsp. salt
1/2 cup minced fresh parsley
1/2 cup tomato paste
3 cups cooked black beans
1 pound catfish fillets, cut into æ inch pieces
1 pound small shrimp, shelled and deveined
1/2 pound shucked oysters, drained, liquid reserved if desired
3-4 cups warm, cooked rice
INSTRUCTIONS
In a heavy 5 quart pot, heat the oil over medium heat until hot. Add the red
pepper, celery, shallots and garlic and sauté until partially softened, 5
minutes, stirring. Add the okra and sauté until tender, 5 minutes, stirring.
Don’t worry if the mixture sticks or browns; the caramelized bits will add
flavor to the gumbo.
Stir in beer, clam juice, Worcestershire sauce, oyster liquid (if using),
oregano, basil, red pepper flakes, salt, pepper and parsley. Whisk in the
tomato paste until well-blended. Add the black beans and simmer
uncovered over medium heat for 15 minutes, stirring.
Stir in the catfish and simmer 1 minute; stir in the shrimp and oysters and
simmer until opaque,1 to 2 minutes. Do not overcook because when taken
from heat the seafood will continue to cook in the hot soup.
Spoon the rice into individual coup bowls and ladle the gumbo on top.
Serves 6-8.
Servings per Recipe: 6-8
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