Seafood Gumbo
From: Paul Prudhomme
Ingredients:
5 cups seafood stock (shrimp heads & tails simmered for 20 min)
¾ cup margarine
1 T. Tabasco sauce
2 small onions, chopped fine
4-6 stalks celery, finely chopped
Cooked rice
10 oz. Tomato sauce
2 green bell peppers, chopped
4 oz. Tilapia, diced
Spices: 1 ½ t. ground red pepper, 1 ½ t. sweet paprika, 1-2 t. salt, ½ t. white pepper, ½ t. black pepper,½ t. dried thyme, ½ t. dried oregano, 1 bay leaf crumbled, 1 t. minced garlic, 3 T. gumbo file
Method:
- Melt margarine w/ onions in saucepan.
- Add celery, bellpepper. Turn heat to high and add spices.
- Cook for 5 min. Add tomato sauce & Tabasco.
- Add shrimp stock and bring to boil.
- Simmer for 45-60 min. Add shrimp & fish.
- Simmer for 10 more minutes. Serve w/ rice.