Seafood Pumpkin Gumbo
Seafood Pumpkin Gumbo
Ingredients
4 Tbsp Butter
½ cup Flour
1 lb Andouille Sausage
1 Tbsp Clarified butter
½ cup Chopped Onion
½ cup Chopped Celery
¼ cup Chopped Red Pepper
1 each Pumpkin, roasted and pureed
2 tsp Blackening seasoning
2 tsp Chopped Garlic
2 Tbsp Sherry
½ cup Chopped Clams
2 cups Clam Juice
2 cups Chicken Stock
1 cup Sliced Okra
1 Tbsp Gumbo Filé Powder
½ tsp Cayenne Pepper
1 tsp Chopped Fresh Thyme
1 cup Chopped Firm Fish, such as grouper or mahi mahi
24 Mussels
16 Large Shrimp
Chopped Fresh Parsley
Lemon Zest
Salt & Pepper, to taste
Procedure:
Make a roux by combining the butter and flour in a small oven-proof saucepan and place in a 350º F oven. After 8-10 minutes, remove and stir then return to the oven. Repeat this process until the roux is the color of chocolate. Set aside. Slice the sausage in half lengthwise then again into ¼ inch pieces. Heat the clarified butter in a medium saucepan oven medium-high heat and brown the sausage. Add the chopped onion, celery, red pepper, pumpkin and blackening seasoning. Reduce the heat to medium to cook for 5 minutes. Add the garlic and cook for one more minute. Stir in the roux, cook for one minute, then deglaze the pan with the sherry. Add the clams, clam juice, chicken stock, okra and season to taste. Bring to a boil, reduce to a simmer and add the gumbo filé, cayenne pepper and thyme. Simmer for one hour until thick. Add the chopped fish and cook for 3 to 4 minutes. Add the mussels and shrimp and cook until the mussels open. Serve with grilled bread and garnish with parsley and lemon zest.