Seafood and sausage Gumbo with a salad.

Charlie came home early today. He isn't feeling well but he had some gumbo with rice. The gumbo pictured here is in the pot before the Filé was added to thickened it. It has some crab claw meat, shrimp, cod and smoked sausage.

Here is the recipe which I cut down and made some changes. The changes I made are bracketed.

MR. JOHN’S CHORIZO AND SEAFOOD GUMBO

Recipe courtesy Emeril Lagasse, 2000 

(3 oz)1 1/2 cups vegetable oil
(3 oz)1 1/2 cups bleached all-purpose flour
(1/2 )c.2 cups chopped yellow onions
(1/4 c.)1 cup chopped green bell peppers
(1/4 c.)1 cup chopped celery
(2 oz +4 oz)1/2 pound chorizo or other smoked sausage, finely chopped, plus 1 pound chorizo, cut crosswise into 1/4-inch thick slices
Creole seasoning
(18 oz)2 1/2 quarts shrimp stock (see recipe below)
 (1 can claw meat)1 dozen frozen gumbo crabs, thawed
(1/2 lb)2 pounds medium shrimp, peeled and deveined
(1/2 lb cod )2 pounds Louisiana Crawfish tails
(1 1/2 tsp) 2 tablespoons chopped green onions or scallions (green part only)
(1 1/2 tsp)2 tablespoons chopped fresh parsley leaves 

( 1/2 can Rotel)

(1 can chicken stock)

6 cups cooked medium grain white rice, warm
Louisiana Filé Powder 

In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the chopped onions, bell peppers, chopped celery, and 1/2 pound chopped sausage. Season with Creole seasoning. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hours. Meanwhile, season the remaining seafood with Creole seasoning. Add the seafood and remaining sliced sausage to the gumbo. Cook for an additional 15 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface. Taste for seasonings and adjust. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls with the rice. Pass the file powder at the table. 

Shrimp Stock

This great recipe for shrimp stock is courtesy of Emeril Lagasse.

INGREDIENTS

Makes 3 quarts.

• 1 pound (about 8 cups) shrimp shells and heads

• 1 cup coarsely chopped onions

• 1/2 cup coarsely chopped celery

• 1/2 cup coarsely chopped carrots

• 3 cloves garlic, smashed

• 3 bay leaves

• 1 teaspoon black peppercorns

• 1 teaspoon dried thyme

• 2 teaspoons salt

DIRECTIONS

1. Place shrimp shells and heads in a large colander and rinse under cold running water.

2. Place all ingredients in a heavy 6-quart stockpot. Add 4 quarts water, and bring to a boil over medium-high heat, skimming surface occasionally. Reduce heat to medium-low and simmer, uncovered, for 45 minutes, continuing to skim surface occasionally.

3. Remove stock from heat and strain through a fine-mesh sieve set over a large bowl; let cool completely. Refrigerate stock up to 3 days or freeze in an airtight container, up to 2 months.

First published November 2007