Seafood Gumbo Recipe
My passion for Seafood Gumbo grew during high school days. It is the answer when you look for a tasty Appetizer. The delicious Mediterranean Seafood Gumbo is mostly prepared with Seafood as the main ingredient. Note this Seafood Gumbo, otherwise you might regret your decision later.
Ingredients
One 2-pound chicken, cut up
2 tablespoons butter and or rendered chicken fat
10 cups chicken stock
1 teaspoon paprika
2 garlic cloves
1/2 cup celery leaves, chopped
1/2 teaspoon ground turmeric
1/4 pound lean ham, cubed
1/2 cup diced celery
1 bunch green onions and tops, chopped
1 leek, chopped (white and some green)
2 tablespoons unbleached flour
1/2 teaspoon black pepper
Bouquet garni of
8 sprigs parsley
1 sprig thyme
1 bay leaf
4 cloves
4 allspice berries, lightly crushed
1/4 pound crab legs
1/4 pound canned or bay shrimp
1-1/2 pints shucked oysters, frizzled in butter and own juices 3 minutes
Salt, black pepper, Worcestershire sauce and Tabasco sauce to taste
1 teaspoon file powder
Minced fresh parsley
Paprika
Directions
Brown chicken in butter; add stock, paprika, garlic, celery leaves and turmeric.
Cover, bring to boil, lower heat and simmer gently 1 hour, or until chicken is tender.
Cool and remove chicken from bones, cut up and reserve.
Strain stock.
Brown ham, celery, green onions and leek in butter.
Sprinkle with flour, cook, stirring, 3 minutes, and deglaze with 2 cups of the reserved stock, scraping the bottom of pan.
Add rest of stock, paprika, pepper, and bouquet garni.
Cover and simmer 1 hour.
Discard bouquet garni.
Add crab, shrimp, oysters and reserved chicken.
Reheat carefully and adjust seasonings with salt, pepper, Worcestershire sauce and Tabasco.
Remove from heat, stir in file, and sprinkle with minced parsley and paprika.
Cover, bring to boil, lower heat and simmer gently 1 hour, or until chicken is tender.
Cool and remove chicken from bones, cut up and reserve.
Strain stock.
Brown ham, celery, green onions and leek in butter.
Sprinkle with flour, cook, stirring, 3 minutes, and deglaze with 2 cups of the reserved stock, scraping the bottom of pan.
Add rest of stock, paprika, pepper, and bouquet garni.
Cover and simmer 1 hour.
Discard bouquet garni.
Add crab, shrimp, oysters and reserved chicken.
Reheat carefully and adjust seasonings with salt, pepper, Worcestershire sauce and Tabasco.
Remove from heat, stir in file, and sprinkle with minced parsley and paprika.
