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haitian creole seafood gumbo

haitian creole seafood gumbo

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Published by Neil

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Published by: Neil on Nov 13, 2008
Copyright:Attribution Non-commercial

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02/01/2013

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Haitian Creole Seafood Gumbo
Ingredients
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William B. Plowman
Letting the roux brown.
Black Roux
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2/3 cup butter
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1 cup all purpose flour
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1 cup of each:
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1/2 inch diced celery
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1/2-inch diced yellow onion
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1/2-inch red peppers
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1/2-inch diced green peppers
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William B. Plowman
Making the gumbo base.
Gumbo Base
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1 quart shrimp stock
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1 cup ham stock
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1 1/2 tablespoons garlic
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1/2 pound cut okra (thaw if frozen)
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1 pound Andouille sausage sliced 1/4-inch thick
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1 15-ounce can diced tomatoes
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1 cup skinned, seeded, diced plum tomatoes
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Pinch of baking soda
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1 teaspoon fresh-picked thyme
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1 tsp fresh-picked oregano, chopped coarsely
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1 tablespoon gumbo file (ground sassafras leaves)
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1 bay leaf
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1 tablespoon Worcestershire sauce
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1 teaspoon Tabasco (or to taste)
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Salt and pepper to taste
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William B. Plowman
Sauteing the seafood.
Final Dish
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Olive oil
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Chopped garlic
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Splash of white wine
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1 pound peeled, deveined large shrimp
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1 pound large sea scallops, cut in half so they are still round
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18 littleneck clams
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18 purged and de-bearded jumbo mussels
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4 cups cooked, lightly seasoned white rice
NPR.org, October 9, 2008 \u00b7 Makes 1/2 gal (more than enough for six people)

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