Seafood Gumbo - New Orleans Style

Name: Seafood Gumbo - New Orleans Style
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Southern, American
Ingredients: 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

Instructions

Prep:30minCook:1h 30min

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...

Updated at: Wed, 11 Dec 2024 09:09:34 GMT