Seafood Gumbo

For us Midwesterners, another name for gumbo could be stew.   This wonderful, slightly spicy seafood combination was a wonderful Friday dinner during Lent for my Irish Catholic husband and inlaws. Total comfort food with complex flavors that make my taste buds smile.   
While there is probably a different gumbo recipe in every New Orleans household, and often times includes Andoule sausage, a wonderful smoked, spicy sausage, I of course, was staying away from the meat because of Lent.
This recipe is time consuming, has many steps, and is probably made over a two day period, it is worth the trouble.  Read the recipe in its entirety before making.  Serves 8

Step 1
Ingredients:

3/4 cup vegetable or canola oil
3/4 cup all-purpose flour
Salt and pepper to taste

Heat oil in a large stock pot over medium-high heat.   Stir in flour, salt and pepper and cook until smooth, stiring until darkened (about the color of a copper penny).

Step 2
Add:
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
2 bayleaves crushed
1 1/2 tsp paprika
3/4 tsp caynenne
2 cups coppped celery
2 cups chipped onion
2 cups chopped bell pepper (I used red pepper)
4 garlic cloves, minced

Cook until vegetables are tender (about 30 minutes) and let cool somewhat.


Step 3
In separate pot, boil:

1 1/2 quarts reduced sodium and low fat chicken broth
1/2 to 1 cup clam juice (or the juice from two cans of diced clams, reserving the clams
The shells from 1 1/2 lbs of medium uncooked shrimp, reserving the shrimp.  If you are using whole shrimp, include the heads in broth mixture. 

Bring to a boil and lower heat to a simmer for 30 minutes.   Strain out the solids and add the stock slowly to the roux and vegetable mixture.  Add

Step 4
14 ounces tomato sauce or diced tomatoes
1 teaspoon hot pepper sauce (such as tobasco), or more to taste.

Cook until thickened.

NOTE: At this point, if cooking this over a two day period, let 'stew' cook and refridgerate over night.  The flavors will blend beautifully letting it sit.

Step 5
When  ready to serve, rewarm the stew and add:

The reserved clams and shrimp
2 cups crab meat

Or, any combination of seafood you wish.   Fresh shucked and drained oysters and/or crawfish meat would be wonderful.
Heat for 15 minutes.

Serve in bowls over rice and topped with chopped green onions.

This is awesome!