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Seafood and Fried Okra Gumbo
Page 1 of 1
Seafood and Fried Okra Gumbo
Seafood and Fried Okra Gumbo
Hotel Monteleone's - New Orleans
Gumbo base:
3 1/2 quarts fish stock
2 cups dark brown roux
2 ounces chopped garlic
5 bay leaves
5 sprigs thyme
1/2 cup fillet powder (dissolved in water)
Roux preparation:
Melt 1 cup margarine in baking pan and mix with 1 cup flour, evenly.
Bake in oven at 400 degrees for 45 minutes, stirring occasionally,
until dark brown in color.
Garnish:
1 large onion, diced
1/2 bunch celery, diced
2 Creole tomatoes (seeded and diced)
2 green peppers, sliced
2 ounces salad oil
3/4 pound crawfish tails
1 pound medium shrimp
3/4 pound back-fin crabmeat
Fried okra:
2 cups okra, chopped
1 cup flour (seasoned with salt and pepper)
3 eggs
1 cup water
2 cups Cajun corn flour
For fried okra: Mix eggs and water in bowl. Dip okra in flour, then
eggs, then corn flour. Deep-fry at 350 degrees for 5 minutes.
In 2-gallon saucepot add fish stock with garlic, bay leaf and thyme
and bring to a boil. Add roux and allow to thicken. Reduce heat and
slow to a simmer. Add dissolved fillet powder and simmer for 1 1/2
hours, skimming frequently.
In a separate saucepot add salad oil. Saute garnish at medium heat
until tender. Add seafood. Cook another 10 minutes. Be cautious not
to overcook. Add seafood and garnish to gumbo base. Simmer another 10
minutes. Add salt, pepper and cayenne to taste. Serve in bowls with 3
or 4 pieces of fried okra on top. Serves 12.
Hotel Monteleone's - New Orleans
Gumbo base:
3 1/2 quarts fish stock
2 cups dark brown roux
2 ounces chopped garlic
5 bay leaves
5 sprigs thyme
1/2 cup fillet powder (dissolved in water)
Roux preparation:
Melt 1 cup margarine in baking pan and mix with 1 cup flour, evenly.
Bake in oven at 400 degrees for 45 minutes, stirring occasionally,
until dark brown in color.
Garnish:
1 large onion, diced
1/2 bunch celery, diced
2 Creole tomatoes (seeded and diced)
2 green peppers, sliced
2 ounces salad oil
3/4 pound crawfish tails
1 pound medium shrimp
3/4 pound back-fin crabmeat
Fried okra:
2 cups okra, chopped
1 cup flour (seasoned with salt and pepper)
3 eggs
1 cup water
2 cups Cajun corn flour
For fried okra: Mix eggs and water in bowl. Dip okra in flour, then
eggs, then corn flour. Deep-fry at 350 degrees for 5 minutes.
In 2-gallon saucepot add fish stock with garlic, bay leaf and thyme
and bring to a boil. Add roux and allow to thicken. Reduce heat and
slow to a simmer. Add dissolved fillet powder and simmer for 1 1/2
hours, skimming frequently.
In a separate saucepot add salad oil. Saute garnish at medium heat
until tender. Add seafood. Cook another 10 minutes. Be cautious not
to overcook. Add seafood and garnish to gumbo base. Simmer another 10
minutes. Add salt, pepper and cayenne to taste. Serve in bowls with 3
or 4 pieces of fried okra on top. Serves 12.
Page 1 of 1
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