Friday, November 14, 2008

Roux-less Gumbo

And while I would love to say this is my's not. The original recipe came from the Neiman Marcus cookbook's a keeper. Not cheap, but you can have a LOVELY dinner around this, with a salad, good bread and a special dessert.

Seafood Gumbo

28 ozs crushed tomatoes
8 strips bacon, chopped
1 large onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
14 ozs stewed tomatoes
8 ozs clam juice
1 cup dry white wine
1 T lemon juice
1 T fresh basil or 1 t dried
1 T cayenne
Bay leaves
1/4 cup fresh parsley, chopped
1 T Worcestershire
1 t salt
1/2 pound cut okra (fresh or frozen)
1 pint oysters, rinsed and cut in half
1 lb scallops, cut in half if sea scallops
3/4 lb shrimp, shelled and deveined
1/2 lb crabmeat
10 ozs whole baby clams
1 T file

Thaw frozen ingredients. Cook bacon until crisp. Remove from the pot and set aside. Saute onion and garlic in bacon fat over medium heat until golden. Add green pepper, tomatoes, clam juice, wine, lemon juice, basil, cayenne, bay leaves, parsley, Worcestershire, Tabasco, salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add reserved bacon, okra, oysters, scallops, shrimp, crabmeat and clams. Cover and simmer for 15 minutes. Remove from heat and stir in file. Cover and let stand for 10 mintues. Remove bay leaves. Serve hot over rice, with French bread.

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