Recipes Seafood Gumbo Food & Wine Festival, Louisiana
1/2 pound or more catfish, trout or redfish fillet
1 pound shrimp, peeled and deveined
1/2 pound andouille sausage
1 Cup diced onions
1 Gallon water
2 Cups crab meat
1 Cup chopped celery
1/2 teaspoon finely chopped onions
4 cloves minced garlic
to taste salt
to taste pepper
to taste cayenne pepper
1/2 Cup white wine
2 Tablespoons worcestersire sauce
Ingredients for roux:
1/2 cup oil
1/2 cup flour
Method of preparation for roux:
1. Place cooking oil in heavy iron pot over medium heat.
2. When oil is hot, sitr flour in a little at a time, blending thoroughly with each addition.
3. Lower heat
4. It is very important to keep stirring constantly. After all of the flour has been combined with the oil, turn down heat and cook until golden brown. Stirring constantly. Pour the misture into tanother container and continue.
Method of preparation:
In a large heavy pot, add roux, onions and celery. Cook until onions are wilted and then add water and garlic. Cook uncovered for 1 hour and season to taste with salt, cayenne pepper. Add shrimp, parsley, sausage, parsley and fish to mixture. Cook another 10 to 15 minutes and let come to a boil. Add wine and worcestershire sauce. Serve over cooked rice if desired in soup bowl.