Red Roux

 

Seafood Gumbo is a dish that originated in Southern Louisiana. Gumbo has been categorized by the type of thickener used, in this case, the “roux” or French base made of flour and fat. While some are made of beef or chicken, this version consists of a strongly flavored seafood stock, fish, crab, clams, vegetables (onion, bell pepper, and garlic) and a seasoned dark roux.

In a large pot or stock pot over medium heat, sauté the onion and bell pepper, season with salt and pepper until softened 7-10 minutes. Add the garlic and Red Roux, mix until the roux is softened. Be Careful. Do not burn the roux! Deglaze with white or red wine, (This is when I switch to a whisk to prevent lumps and burning) combine or simply add shrimp, fish or clam stock and whisk or stir slowly, let reduce for 10-15 minutes building the base until you have the desired thickness. If the gumbo is too thick, add more stock, if it too thin, reduce over medium heat until desired thickness. Add the fish first (any white fish), shell fish next (crab or lobster) and continue to cook on medium-to-low heat for 5-10 minutes. Add any mollusks or squid last (clams, oysters or mussels) cook for 10 minutes, turn off heat and let sit for another 7-10 minutes. Serve over rice. Garnish with chopped scallions or Italian parsley.

Seafood Gumbo – Y= 10- 6 oz. servings w/ rice 

2 -different bell peppers (chopped)

1 -onion (chopped)

3 -cloves of garlic (minced)

4 oz. of Red Roux (regular or gluten-free/vegan)

4 oz. white or red wine (1 or 2 glasses)

16 oz. fish or shrimp stock

16 oz. clam juice

 

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