Recipe courtesy of Executive Chef Tom McGinty
St. Augustine, Florida

ingredients

  • 1/3 cup vegetable oil
  • 1/3 cup all-purpose flour
  • 3 tablespoons salted butter
  • 1 1/2 cups diced onion
  • 3/4 cup diced green bell pepper
  • 3/4 cup diced celery
  • 1 tablespoon chopped garlic
  • 1 tablespoon filé powder (also called gumbo filé)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground white pepper
  • Pinch cayenne pepper
  • Pinch Paprika
  • 2 cups fish stock
  • 1/2 cup tomato sauce
  • 1 cup diced tomato, peeled and seeded
  • 1/2 pound white fish fillet, such as grouper or red snapper
  • 1/2 pound cleaned lump crabmeat
  • 1/2 pound medium shrimp, peeled and deveined
  • 1 pound scallops
  • 1 cup shucked oysters
  • Datil pepper sauce or other hot pepper sauce
  • Salt and freshly ground black pepper
  • 1 cup chopped scallions, white and green parts (for garnish)
  • 1 cup chopped tomato (for garnish)

directions

MAKE THE ROUX: In a medium cast-iron frying pan over low heat, heat the vegetable oil. With a wooden spoon, stir in the flour. Cook, stirring constantly, until the roux is a dark caramel brown, about 1 hour 10 minutes.

In a non-stick frying pan over medium heat, melt the butter. Add the onion, bell pepper, celery and garlic and sauté until the vegetables soften, about 10 minutes. Add the cooked vegetables to the cast-iron frying pan and continue to cook for 10 minutes. Remove the frying pan from the heat and stir in the filé powder, black pepper, white pepper, cayenne and paprika. With a rubber spatula, carefully scrape the roux into a heatproof bowl. (It is hot and will continue to cook in the bowl.) Set aside.

In a Dutch oven over medium heat, heat the fish stock and tomato sauce. Whisk the roux into the stock and bring to a simmer. Stir in the diced tomato and seafood and gently simmer until the seafood is cooked through, about 5 to 10 minutes. If the gumbo is boiling rapidly, reduce the heat to medium low. Season to taste with the hot pepper sauce and salt and pepper.

TO SERVE: Ladle the gumbo into 6 bowls and garnish with the scallions and chopped tomato.

Recipe courtesy of Executive Chef Tom McGinty

St. Augustine, Florida

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6294

nutrition information per serving

474 calories; 24g total fat; 181mg cholesterol; 782mg sodium; 21g carbohydrates; 3g fiber; 43g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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