Put a delicious seafood spin on this gumbo recipe.

1 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped bell pepper

2-4 garlic cloves, minced

2 andouille sausage, sliced in rounds

1 can of tomato paste

2 cups seafood base (shrimp or clam; if you can’t access beef or chicken base will work)

2 Tbs. flour

2 Tbs. vegetable oil

Creole seasoning, to taste

Tabasco, to taste

Worcestershire sauce, to taste

Fish sauce, to taste

4 ounces of cooked Dungeness, salmon, cod, scallops or shrimp

To make roux, cook flour in oil until browned and set aside. Brown sausage and set aside. Sweat veggies in garlic then add sausage rounds. Add tomato paste and cook for 2-3 more minutes. Add stock and roux and continue to simmer, skimming as needed. After 20-30 minutes of low simmering finish with Tabasco and Worcestershire to taste. Have gumbo alone or serve over 1 cup of steamed white rice. Float your favorite seafood on top and ENJOY.

 

12/11/15

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Meet Chef Bo Maisano our new Product R&D Chef

  Bo Maisano grew up in a food-obsessed Sicilian family in the food-centric city of New Orleans. He honed his chops in restaurants in the French Quarter of New Orleans and has practiced in many culinary avenues, from high volume five-star hotel kitchens to mom-and-pop resort town shops. Most recently, Chef Maisano has been the […]

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