Seafood and Sausage Gumbo
1 lb Crab legs (whatever your preference, I like Dungeoness and King)
2 Halibut steaks – approximately 1lb.
1/2 pound bay scallops
1/2 pound shrimp – deveined/peeled.
1 package/6 Andouille sausage – sliced into medallions
10-16 oz salt pork
2 lbs okra – sliced, seeded
2 cups celery – chopped
1 bell pepper – chopped
3 tbsp – minced garlic
2 onions – chopped
1 leek – chopped
2 shallots – chopped
3 tomatoes – chopped, retain juice
6-8 cups chicken stock (or fish stock if you wish to make your own)
1 beer – I used Newcastle
1/2 cup olive oil
2 tbsp paprika
2 tbsp cayenne pepper
1 tbsp black pepper
1 tbsp powdered garlic
1-2 tbsp salt
4 bay leaves
dash Worcestershire sauce
few dashes pepper sauce
3 tsp file powder
Rice – cooked
Heat olive oil and garlic over medium heat. Slow cooking by adding liquids. Add vegetables, meats, and spices except file powder. Cook at least 1 hour, then remove the bay leaves and salt pork. Add file powder just prior to serving and stir well. Serve in bowls over rice.
Note that the beer used in making the Gumbo only covers the recipe. Beer required for the chef is considered to be Chef’s discretion.
This question is for Dan Bauer…Did you attend
Western Illinois University between 1968-1970?
Hi there. No, I attended the University of Nebraska in Lincoln, where I currently reside. A miserably cold place this morning, at that!