WINNIPEG, MB. – The team at The Hub magazine love to travel the world, what they seem to love most is trying new dishes from the various places they visit.

Today’s dish is from the Home of Mardi Gras, Louisiana.

Louisiana seafood gumbo

Prep Time: 1½ Hours

Yields: 12 Servings

Ingredients:

1 pound (35-count) shrimp, peeled, deveined and divided

1 pound jumbo lump crabmeat

2 dozen shucked oysters, liquid reserved

1 pound claw crabmeat

1 cup sliced, frozen okra

1 cup vegetable oil

1 cup flour

2 cups (¼-inch) diced onions

1 cup (¼-inch) diced celery

1 cup (¼-inch) diced bell peppers

¼ cup minced garlic

½ pound sliced andouille sausage

3 quarts hot shellfish stock

2 cups sliced green onions

½ cup chopped parsley

salt and cayenne pepper to taste

granulated garlic to taste

Louisiana hot sauce to taste

From “Hooks, Lies & Alibis: Louisiana’s
Authoritative Collection of Game Fish & Seafood Cookery,” Chef John Folse
& Michaela York, Chef John Folse & Company Publishing, 2517 South
Philippe Avenue, Gonzales, La. 70737,
www.jfolse.com.

Method:

In a 7-quart Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until a brown roux is achieved. Add onions, celery, bell peppers and minced garlic and sauté three to five minutes or until vegetables are wilted. Stir in andouille and sauté an additional three to five minutes. Stir in ½ cup of shrimp, claw crabmeat and okra. Slowly add hot shellfish stock, one ladle at a time, stirring constantly. Bring mixture to a low boil, reduce to simmer and cook 30 to 45 minutes. Additional stock may be needed to retain volume. Add green onions and parsley. Season to taste using salt, cayenne pepper, granulated garlic and hot sauce. Fold in remaining shrimp, lump crabmeat, oysters and reserved oyster liquid. Return to a low boil and cook approximately 5 minutes. Adjust seasonings if necessary. Serve over cooked rice.

From The Hub Magazine for Manitoba Post

Photo supplied by The Hub