Rich's Favorite Seafood Gumbo

 Prep Time: 60 mins | Servings: 8

PERFECT FOR:  Casual Dinner Party 

SOUP STORY

Just when I thought it was time to take out the outdoor furniture and put the snow gear away, New England did what we can trust it to do-challenge how hearty we are. Irish guilt had just about set in that Rich's favorite gumbo would wait until next season, but there it came....more snow days and ski days in our future-and therefore an excuse to make the gumbo that he loves and I love making for him. Gumbo takes some work. It is considered an art form in certain circles so I humbly present my simplified recipe with recognition of where it might lie in the hierarchy of gumboland. Some require days of preparation and a multitude of steps and I am sure those stews deserve serious kudos for the nuances they deliver that mine may not. This is admittedly a working mama gumbo. Still somewhat complex as soups go, but I consider it simplistic and delicious and when you make the one you love happy with a soup-then all is well.  I have simplified many of the steps and the time down to about 2 hours total. This soup is delicious with chips and guacamole, cheddar quesadillas or grilled cheese with jalepenos. Gumbo is a meal so enjoy leftovers for days.  Serve with texmati or any other kind of rice. 

Prep Time: 60 mins | Stove Time 60 minutes | Servings: 8 (with lots of leftovers)

INGREDIENTS

• 3 bags of frozen okra (unless you get your hands on the fresh-then go for it)

• 1 large Spanish onion

• 6 cups chopped carrots, diced

• 6 cups medium-diced celery (8-10 stalks), diced

• 3 cups of frozen corn (fresh when in season)

• 3 cups of chopped bell peppers (red and yellow)

• 24 ounces of sweet Italian sausage, ground coarsely in your Cuisinart

• 1 1/2 pounds of medium size shrimp tails removed

• 1 pound (at least) of fresh lump crabmeat

• Large bunch of fresh parsley, chopped

• 1/2 bunch of scallions, diced

• 2 small boxes of diced tomatoes (Pomi preferred)

• 2 cups of Texmati rice

• 64 ounces of fish or chicken stock

• 3 tablespoons File powder

• 2 lemons

• Kosher salt and pepper to taste

DIRECTIONS

• In a large skillet, heat the olive oil and add the okra to the pan, sprinkle with salt and sweat the okra for 8-10 minutes. Once the okra is cooked through but not mushy, set aside in a bowl. Leave the pan and its juices, you will use this for the sausage.

• While the okra is sweating, chop the vegetables in a rough dice...onion, carrots, bell peppers, and celery ready to go.

• Take your sausages and pulse them in a Cuisinart until they are a chunky dice, then return to the okra pan and saute with olive oil and salt until cooked through and just so slightly browned.

• Simmer water, lemon and whatever herbs you have on hand in a small stock pot. Remove shrimp shells and set aside. Add 6 cups water and salt and bring mixture to a boil over high heat. Simmer for 30 minutes until cooked through and then set the shrimp aside. Reserve the stock, add the shrimp shells back in and let simmer until ready for use.

• While the sausage is cooking, make the roux. The roux process is tricky and can be over analyzed. Don't do that to yourself you will make yourself crazy. It is easy if you just pay attention to it. Add 6 tablespoons of good olive oil to the stock pot and begin to warm it. As it warms, add 4 tablespoons of white flour. Keep the heat on slow and low and stir the pot. This is your zen time to think over why you make the soup in the first place. Don't leave. Don't check your phone. Don't try and turn the laundry over-just stir the damn roux. If you leave, it will burn and you will need to start over. I have done this a few times. Just stir. It takes about 10 minutes of consistent attention to get the roux to the perfect light brown color and texture. You know it is done when the kitchen smells amazing and you have a golden brown glistening thickened roux.

• Once your roux is ready, add all of the vegetables. Saute until vegetables are crunchy but cooked through, adding salt and pepper to taste.

• Once the vegetables are coated add the spices to coat, salt, pepper, and file powder and 3 bay leaves.

• Add the chopped tomatoes and continue to saute until flavors are blended, 5 minutes.

• Add the stock as well as fish stock and bring to a boil and then simmer for 30 minutes

• Once the stew tastes amazing, add the shrimp, lump crabmeat and allow the flavors to simmer together until desired consistency-5-10 minutes.

• Add fresh parsley and scallions spring onions and then serve and serve over Texmati rice.

• This is a delicious meal by itself or add quesadillas, grilled cheese, salad or chips and guacamole for an easy dinner party. Enjoy!