Photo courtesy of: Epicurious.com
• 1 batch of light roux (1 cup flour, 1/2 cup lard)
• 1 cup red wine
• 3 quarts of seafood stock
• 1 pound – 21-25 count shrimp, peeled and deveined
• 1 pound lump crabmeat
• 2 dozen shucked oysters, liquid reserved
• 1 pound andouille sausage
• 2-3 cloves of chopped fresh garlic
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped red peppers
• 1 cup chopped green onions
• 1/2 cup chopped parsley
• Salt, pepper, and cayenne pepper to taste
• 2 cups steamed rice
• Filé powder to taste
In a black iron dutch oven add and brown the rings of andouille sausage. Once brown remove the andouille and heat the lard over medium high heat. Using a wire whisk, slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. Make sure you constantly stir it so it doesn’t burn.
In a large cast iron pot, heat the light roux. Season onions, celery, and red peppers with 1 teaspoon cayenne pepper, black pepper, garlic and 2 teaspoons salt. Add to the roux, wine, and cook for 5 minutes, or until the vegetables are wilted. Add the seafood stock and bring to a boil. Add the gumbo file. Reduce heat and simmer for 30-50 minutes. Add shrimp, oysters, green onions, and parsley. Cook for 10-15 minutes. Add lump crabmeat and season the gumbo to taste. Serve over steamed rice. Make sure not to add the shrimp until you only have about 10 minutes to service, or the shrimp will over cook and become mealy. The shrimp should be just turning pink and loosing their raw color which will indicate they are done.
Pair this hearty and slightly spicy dish with Barton & Guestier Vouvray (750ml) – $13.99
This white wine from the Loire Valley in France is made with the Chenin Blanc grape.
Recipe courtesy of: Thompson Family Cookbook