318CENTRAL.COM COOKBOOK

ULTIMATE SEAFOOD GUMBO

by Chef Dief

Seafood gumbo is a specialty of South Louisiana and a little bit more difficult to make than sausage-chicken gumbo, but well worth the work!

Start out by making a fish stock by using the shrimp shells, celery, onion, garlic, salt and pepper. Boil for an hour in 1 gallon water … drain with colander set aside.

One frozen package of gumbo vegetables
1 pound peeled shrimp (use peels for fish stock)
1 pound lump crab meat
One dozen pasteurized Oysters
One can smoked oysters in oil. Drain and rinse with colander.
Finely chopped Italian parsley
Bunch green onions chopped
1 tablespoon black pepper
2 teaspoons red pepper
2 teaspoons white pepper
1 teaspoon gumbo file
2 tablespoons salt
1 cup and 2 tbls. vegetable oil
3 tablespoons butter
1 heaping tablespoons chopped garlic
2 cups flour

To make the roux, take the 2 cups of oil and bring to a high heat, add flour and stir with whisk until flour is browned. Set to the side.

Saute the vegetables in olive oil and butter, salt and pepper. Add drained fish stock. Bring  to a boil and add the roux. Simmer for one hour, stirring often. Add seafood, parsley and green onions, cook for five minutes and serve.

Bon appétit! Chef Dief

 

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