Seafood Gumbo


Gumbo was one of the first meals Jay made for me when we started dating. It is the kind of meal that you get out the biggest pot you have and plan to feed anyone thats around. With the air getting cold I am always looking for nice hot one pot meals. Gumbo is traditionally made with a flour based roe. My version is easy to do, gluten free and lower in fat. 

Ingredients: 

6 Tomatoes – Blanched, peeled and chopped

3 Large Carrots – Chopped 

2 Onions Diced

2 Peppers Diced

5 Cups Fresh Okra tops removed and sliced into rounds

4 TBS Butter

2 Tbs Olive oil

4 Tbs Tapioca or Arrowroot Flour

3 TBS Corn Starch

50 Shrimp Medium, Raw and still with the shell 

1 Pound Catfish

6 Oysters 

1 Pint Gluten Free Chicken Broth

2 tsp salt

2 tsp Old Bay seasoning 

1 tsp Chili Flakes 

2 tsp Pepper

4 Bay Leaves

Start by cleaning all the shrimp and placing the cleaned meat in a bowl and tossing all the shells in a large pot. In the pot add 6 Cups of Water, half of an onion and allow it to come to a boil and simmer for 30 minutes.

While it simmers start making the roe. In the biggest pot you have, melt the butter. Once melted completely add the flour and pepper.  Continue to stir while with cooks and starts to form a light brown color. Its important to not let it burn. As soon as the color starts to change add about 1/2 water to help it come together and continue to cook. Can add onion and oil continuing to stir with the onion browns.  About 5 mins latter add pepper and carrot again stirring and cooking until they begin to become soft. Add chicken broth, bay leaves, salt, chili flakes and old bay seasoning. Then add sliced okra and bring liquid to boil.

Next strain the liquid with the shrimp shells save the broth and discarding the shells. Add 4-5 Cups of the liquid to the pot. Now add oysters and catfish. Make sure the liquid at a high simmer. While simmering removing about 2 cups of liquid to a large bowl and whisk in cornstarch.   This will form a slurry to help thicken the soup. Pour the slurry into the pot and mix well continuing to simmer for 30 minutes. The soup will start to thicken.  

Finally add the shrimp and continue to cook for an additionally 10-15 minutes. Serve with rice. 

 

 

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