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Spicy Seafood & Sorrel Gumbo




Source of Recipe


by Millie, from Sunday Suppers


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6658.4

List of Ingredients




3/4 lb medium shrimp
4 C water
3 Tbls vegetable oil
3 Tbls A/P flour
1 lrg onion, chopped
1 green pepper, chopped
1 lrg rib celery, finely chopped
2 Cloves garlic, minced
1/2 lb okra, thinly sliced (about 2 C)
6 C canned or homemade Chicken Stock
1, 1 lb can plum tomatoes with their liquid
1 bay leaf
1 tsp dried thyme
1/2 tsp cayenne pepper
About 6 oz sorrel or spinach leaves
1/2 tsp freshly ground black pepper
1 & 1/2 Tbls filé powder
3/4 lb crabmeat (fresh, frozen or canned) picked over to remove cartilage
Salt to taste
3 C hot cooked rice


Recipe



Shell/devein the shrimp & refrigerate the shrimp til ready to use.

Rinse the shells & place them in a saucepan w/the water. Simmer, partially covered, for 20 min's. Strain, discard the shells, and use this broth later as part of the liquid in the gumbo.

Heat the oil in a heavy 4~qt saucepan. Add the flour & cook over medium~high~heat, stirring almost constantly, until mixture turns a brown shade the color of pean shells, about 5 min's. This is the roux.

Remove from heat & stir in the onion, pepper, celery, garlic, & okra. Return to the heat & stir in the chicken stock, plum tomatoes, and their liquid, the reserved shrimp broth, bay leaf, thyme, and the cayenne & black peppers. Bring to a simmer, stirring & breaking up the tomatoes with the back of a spoon. Simmer gently, uncovered for 20 min's, stirring occasionally.

***The gumbo may be made ahead up to this point & held in the fridge overnight. Add the shrimp & remaining ingredients the next day.***

Slice the sorrel or spinach crosswise into thin slivers. Add it to the pot along w/the shelled shrimp & filé powder. Simmer over low heat for 3 min's, stirring frequently. Add the crabmeat, stirring it in gently so some of the larger chunks remain. Season w/salt to taste. Discard the bay leaf.

For each serving, ladle the gumbo around & over a small mound of cooked rice in a shallow bowl.

Yield: 6~8 servings

NOTE: Leftover gumbo may be stored in the fridge for up to 3 days. Reheat very gently since prolonged boiling can cause the filé powder to become stringy. Filé powder (ground sassafras leaves) is available in specialty stores & most supermarkets.