| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
New Orleans |
Caprial2 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Rendered bacon or duck fat |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Cayenne pepper |
| 1 |
ga |
Seafood; chicken, or beef |
|
|
; stock, or a |
|
|
; combination of |
|
|
; these stocks |
| 2 |
|
Onions; diced |
| 1 |
|
Jalapeno pepper; minced |
| 1 |
|
Red bell pepper; cut into large dice |
| 1 |
|
Green bell pepper; cut into large dice |
| 1 |
|
Yellow bell pepper; cut into large dice |
| 3 |
|
Cloves garlic; minced |
| 2 |
lb |
Andouille sausage; cut into 1/4-inch |
|
|
; discs |
| 1 |
lb |
Tasso ham; chopped |
| 2 |
lb |
Okra; sliced |
| 1 |
ts |
Paprika |
| 1 |
ts |
Chile powder |
| 1 |
ts |
Ground cumin |
| 1 |
c |
Dry red wine |
| 1 |
cn |
Tomato puree; (16-ounce) |
| 2 |
ts |
Cayenne sauce; or to taste |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
File powder |
| 1 |
lb |
Prawns; peeled and deveined |
| 1 |
lb |
Scallops |
| 1 |
lb |
Boneless chicken or duck breast; diced |
|
|
Salt |
|
|
Freshly ground black pepper |
| 4 |
c |
Cooked white rice |
INSTRUCTIONS
Preheat the oven to 350 degrees. To make a roux, melt the rendered fat in a
large saute pan over medium-high heat. Add the flour and cayenne pepper,
and cook, stirring continuously, until the ingredients are well blended.
Transfer to a baking pan and bake, stirring every 20 to 30 minutes, for 1
1/2 to 2 hours, or until deep brown.
Bring the stock to a boil in a large stock pot over medium-high heat, whisk
in the roux, and cook over high heat until reduced by one-half.
Meanwhile, in a large saute pan over medium-high heat, combine the onions,
peppers, garlic, andouille sausage, tasso ham, and okra. Cover the pan with
a lid and cook until the vegetables are tender and fragrant, 5 to 8
minutes. Add the paprika, chile powder, cumin, and red wine, and cook over
high heat until reduced by one-half, about 5 minutes. Add the tomato puree,
bring to a boil, reduce the heat to low, and simmer 5 to 10 minutes, or
until the flavors are well blended. Stir the vegetable mixture into the
stock. Add the cayenne sauce. Worcestershire sauce, and file powder. Add
the prawns, scallops, and chicken, and simmer until the prawns turn pink,
the scallops are opaque, and the chicken is just cooked. Adjust the
thickness of the gumbo with additional stock or water, if necessary, and
season to taste with salt and pepper. Serve hot over white rice, and pass
around a bottle of Louisiana-style hot sauce.
Converted by MC_Buster.
Per serving: 480 Calories (kcal); 2g Total Fat; (3% calories from fat); 24g
Protein; 85g Carbohydrate; 25mg Cholesterol; 348mg Sodium Food Exchanges: 4
Grain(Starch); 2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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