A southern classic, the one ingredientthat makes a stew, ‘gumbo’, is okra…without it, it ain’t gumbo.
Recipe: Seafood Gumbo
1 pound large shrimp
Peel and devein shrimp. Refrigerate shrimpuntil needed. Rinse shells and place in a saucepan with water.Bring to a boil and simmer for 10 minutes. Strain stock and discardshells; set aside.
Heat a large, heavy-bottomed pot overmedium-high heat. Add oil and heat until hot and almost smoking.Gradually stir in flour, being careful not to burn. Stir constantly,adjusting heat as needed, and cook until dark golden brown.
Add onion, bell pepper and celery andgarlic. Cook until slightly softened, about 4 minutes.
Pour in reserved fish stock and bringto a boil.
Add okra, bay leaf, salt, thyme, pepper,cayenne pepper and oregano. Return to a boil, reduce heat andsimmer 15 minutes.
Add shrimp and cod and cook until shrimpis pink and fish is thoroughly cooked, about 7 more minutes.
Serve warm over rice, if desired.
2 quarts water
1 cup vegetable oil
3/4 cup all-purpose flour
1 large onion, chopped
1 medium green bell pepper, seeded and chopped
2 celery ribs, chopped
4 cloves garlic, finely chopped
2 1/2 cups sliced fresh okra
1 bay leaf
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed dried oregano
1 1/4 pounds cod, cut into large chunks
Makes 8 servings.
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