H.B. Gumbo

It’s 2001 and the underdog New England Patriots are in the Super Bowl against the St. Louis Rams.  Figured they were going to lose so I had to come up with a halftime dinner for the family that would make us forget our disappointment.  I perused several cookbooks and online sites to come up with something that was closer to my sensibilities.  As it turns out, the Patriots upset the Rams for their first of three Super Bowls in four years AND the Gumbo was a hit.  The recipe is hereby enclosed:

 

 

H B GUMBO

 

1 lb. sweet Italian sausage, cut into

        ½ in. pieces

1 ½ lb shrimp

1 lb scallops

1 lg. onion, chopped coarsely

1 lb pkg. frozen okra

4 scallions, chopped

2 cloves garlic, chopped

1 can diced tomatoes, undrained

1 jar clam juice

½ cup flour

½ cup butter

1 Tbs. oil

1 Tbs. gumbo file

 

CREOLE SEASONING

(only about a third of this spice blend

will be needed.  You can store the remainder

in a glass jar in your pantry)

 

1/3 cup paprika

3 tsp. oregano

3 Tbs. black pepper

2 Tbs. basil

2 Tbs. Kosher (coarse) salt

½  – 1 Tbs. cayenne pepper

1 Tbs. dried onion

4 tsp. thyme

4 tsp. garlic powder

 

(1)   Brown sausage.  Drain grease.  Set aside.

(2)   Thaw shrimp in colander under cold water.  Remove tails.  Set aside.

(3)   In a non-stick saucepan, SLOWLY melt better.  Add flour a little at a time.  Stir constantly over medium-low heat until roux becomes golden brown with a slightly nutty aroma.

(4)   Heat oil in large Dutch oven.  Add onion, okra, scallions, and garlic.  Cook until vegetables are tender.

(5)   Add tomatoes and clam juice.  Add shrimp and scallops.  Bring to a quick boil then lower to a simmer.

(6)   Add sausage.  Add roux.  Stir and blend thoroughly.  Add 1/3 of Creole seasoning and gumbo file.  Stir.

(7)   Simmer on low heat for 30 minutes.

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1 Comment

  1. jenniferneri said,

    June 17, 2009 at 3:20 pm

    Wow – does that creole seasoning sound good!!

    Like


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