Paul Michael's Cajun Seafood Gumbo
Ingredients:
Seafood Stock:
3 Tablespoons file powder
1 medium onion, unpeeled and quartered
2 cloves garlic, crushed
1 rib celery, chunked
Shrimp shells
Seasonings:
2 whole bay leaves
2 teaspoons salt
½ teaspoon white pepper
½ teaspoon black pepper
½ teaspoon ground red pepper
½ teaspoon dried thyme
¼ teaspoon dried oregano
Vegetables:
2 cups chopped onions
1 ½ cups chopped green bell peppers
1 ½ cups chopped celery
1 large jalapeno pepper, chopped
1 Tablespoon minced garlic
¾ cup vegetable oil
¾ cup all purpose flour
16 oz. Alaskan Stout or other dark beer
1 #5 can crushed tomatoes
2 Tablespoons Worcestershire sauce
1 Tablespoon Tabasco
6 cups seafood stock
1 can tuna in spring water
1 lb. smoked sausage, andouille or hot links, cut into ¼ inch pieces
1 lb. medium shrimp
1 lb. crab meat
1 lb. smoked chicken meat
1 lb. frozen cut okra
Filé powder
Instructions:
Mix seafood stock ingredients in a heavy saucepan and bring to a boil. Remove from heat and allow to steep for 30 minutes. Strain vegetables and reserve liquid. Set aside.Combine vegetables in medium bowl and set aside. Mix seasonings in small bowl and set aside.To make the roux:Heat oil over high heat until it begins to smoke. Gradually add the flour, whisking constantly. Continue cooking, stirring continually until the roux is dark red-brown to black.Immediately add half the vegetables and stir well. Cook for one minute. Add remaining vegetables and cook another two minutes.Add seasonings and Alaskan Stout and stir well as you bring it to a simmer. Add the tomatoes, the Tabasco, Worcestershire and half the seafood stock and bring to boil.Add tuna, sausage, seafood and chicken. Continue cooking at a hard simmer adding additional stock as needed. Remove from heat and sprinkle filé powder evenly on surface. Let stand for 10 minutes and serve over rice.Serves 10 as a main dish or 20 appetizer sized dishes.Filé powder can be found on the spice section at your local grocer.