Northwest Seafood Gumbo
By: paul
Published: Wednesday, December 9, 2009 - 10:58pm

Ingredients




1 cup Flour
1 cup shortening
8 cups water (can substitute vegetable or f
3 cups celery chopped ¼" thick on bias
3 cups carrots chopped ¼" thick on bias
1 Large sweet onion diced into 1/4" pieces
6 large cloves garlic
3 Bay Leaves
File powder
Cajun / Creole seasoning
4 – 6 Andoullie Sausages
2 pints small oysters
1/2 pound shrimp peeled & deveined
1 cup bay scallops
1 cup Dungeness Crab meat
1 pound Alder Smoked Chinook or Coho Salmon (King or Silver)
3 cups dry long grain white rice. Prepared as directed on package

Preparation

1 Begin by chopping the Andoullie Sausages into ½” pieces on the bias and browning in a skillet. When cut surfaces are browned remove from heat and set aside. 2 In a large pot (heavy cast if available) Begin preparing the roux by melting the shortening at medium high heat. Begin adding flour when hot fat sizzles when flour is added.  Stir constantly until the roux becomes a very deep reddish brown (dark blood color) and has a nutty aroma. Be cautious not to burn. 3 As soon as roux reaches the desired colored and aroma add carrots, celery, onions, 2 cloves garlic finely chopped stirring rapidly. Use extreme caution when adding these ingredients to the hot roux to avoid splattering of hot oily mixture. When these ingredients reach a semi soft state add browned sausage slices and stir for 2 minutes. 4 Begin adding water or stock stirring constantly until all is combined and then bring this to the point of boiling then remove from heat. 5 Add 2 more cloves of garlic finely chopped 3 – 4 bay leaves and smoked salmon chopped into ¼” cubes and return pot to heat and simmer at very low heat as not to boil for 1 hour. (if you boil the stew may break and fat will rise to top of stew) 6 Season with Cajon / Creole seasoning to taste (should have a pepper kick but keep it to your personal and guest preference) I like mine with a good amount of heat. 7 Add File powder to thicken as needed 8 Add oysters, scallops, crab meat, remaining garlic and shrimp just prior to serving (5 to 10 minutes max) 9 Serve over rice in bowl 10 This recipe makes enough Gumbo for any large gathering. Make sure to label “Contains Shell Fish” for those may have allergies

About


I became interested in Gumbos after watching Emeril among others, prepare this classic Cajun dish. After I ate some at a local Cajun Restaruant I decieded to come up with my own recipe and this what I ended up with. It is  a very popular dish requested by many of my friends and co-workers when we have potlucks