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Lime Stone Bay Yacht Club's Bayou Gumbo




Source of Recipe


Lime Stone Bay Yacht Club


List of Ingredients




Roux:

1 cup flour
1 cup butter

Vegetables:

1/4 cup vegetable oil
2 cups diced onion (1 large onion)
2 cups diced celery (about half a bunch celery)
2 cups diced green pepper (about 1 1/2 large peppers)
1 tablespoon minced garlic (may use pre-minced from a jar)

Seasonings:

1/2 teaspoon each thyme, oregano, black pepper, cayenne and salt
2 whole bay leaves

Broth:

1/2 cup white wine (optional)
6 cups seafood stock (or Minor's brand fish base mixed with water; see note)
2 cups frozen sliced okra
1 tablespoon Worcestershire sauce
1 tablespoon Red Hot sauce
16 ounces grouper or snapper, cut into 1-inch cubes
16 ounces peeled medium shrimp
4 cups cooked white rice

Recipe



Heat oven to 400 degrees. Spread flour thinly on a cookie sheet and bake until dark golden brown, about 12 minutes (this will smoke a little in the oven). While baking flour, melt butter in a saucepan over medium heat. When flour is ready, gradually whisk into butter. Place over medium-low heat and cook until mixture bubbles. Remove from heat and set aside.

In a 5-quart stock pot combine oil, onion, celery, green peppers, garlic, seasonings and bay leaves. Cook over high heat for 4 minutes. Add wine, stir well and cook about 1 minute more. Add stock, okra, Worcestershire and hot sauce; cover and bring to a boil. Whisk in roux. Reduce heat to medium-low; continue to cook and stir until mixture thickens. Taste for seasoning and add a little more salt to taste, if desired.

Add grouper or snapper pieces, cover and cook 2 minutes. Add shrimp; cook until fish and shrimp are cooked through, about 3 to 5 minutes. (Shrimp are cooked when they are halfway coiled. If you wait until they are fully coiled, they will be overcooked.) Remove from heat and serve immediately (if you wait, the shrimp and fish will overcook).

To serve, mound white rice in a large bowl. Spoon gumbo over top.

Serves 8.

Fish base: This is a thick, yellowish paste that comes in 1-pint plastic tubs. Other flavors available include ham, mushroom, beef and turkey. The paste flavors a soup like a bouillon cube but isn't as salty.