
Seafood Gumbo
by Chef Jayson DeMarco
Serves 4
Get ready for Sunday’s Super Bowl, which just so happens to be in New Orleans this year, with a steaming pot of gumbo. This hearty and delicious dish is not only indicative of the Bowl’s host city, it’s the perfect stew to serve to a crowd as it can easily be doubled for larger groups. Try subbing this in for your traditional chili and you just may draw focus from the game.
Ingredients
- 6 ounces Andouille sausage, sliced
- 2 onions, diced
- 2 red peppers, diced
- 1 teaspoon garlic, chopped
- 1/2 cup butter
- 6 teaspoons oil
- 1/2 cup flour
- 4 teaspoons gumbo file
- 1 cup fish stock
- 4 cups chicken stock
- 1 cup white wine
- 2 teaspoons lemon juice
- 2 sprigs fresh thyme, chopped
- 8 large (u-10) scallops
- 8 large (16-20 count) shrimp
- 8 ounces crawfish meat
- 4 ounces calamari, cut in rings
- 6 teaspoons hot sauce
- salt and pepper to taste
- 2 cups cooked rice
Directions
- In a heavy skillet sauté the onion, pepper and garlic in the butter and oil. Add the Andouille sausage and cook until caramelized.
- Add the flour and gumbo file, season with salt and pepper and cook the roux until it darkens, about 5 minutes.
- Slowly add the stocks, wine, lemon juice and thyme and bring the mixture to a simmer.
- Add all the seafood to the pot and cook over low heat for 15 minutes. Add the hot sauce and then adjust the seasonings to taste.