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Seafood Gumbo

Source: Burt Wolf's Local Flavors, St. Augustine
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Active Time:  1 Hour 45 Minutes
Total Time:  1 Hour 45 Minutes
  Serves 6
Recipe courtesy of Executive Chef Tom McGinty
St. Augustine, Florida
RECIPE 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 File powder
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, skinless and seedless
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
Freshly-ground black pepper
1 cup chopped scallions, white and green parts
1 cup chopped tomato
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 File 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 tomato.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 474
Fat. Total: 24g
Fiber: 3g
Carbohydrates, Total: 21g
Sodium: 782mg
% Cal. from Fat: 46%
Cholesterol: 181mg
Protein: 43g
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