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canola oil all-purpose flour celery bell pepper okra shallot tomatoes garlic serrano pepper corn catfish andouille sausage seafood stock Bay seasoning hot sauce thyme oregano kosher salt pepper bay leaves water
Viewed: 91 - Published at: 6 years agoIngredients
- 4 ounces canola oil
- 3/4 cup all-purpose flour
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 1 cup okra, cut in thick pieces (stems and tips removed)
- 1 large shallot, diced
- 1 large tomatoes, seeded and diced
- 2 large garlic cloves, diced
- 1 serrano pepper, diced
- 2 ears corn
- 1 lb catfish
- 1 lb andouille sausage
- 32 ounces seafood stock
- 1/2 teaspoon Old Bay Seasoning
- 1 tablespoon hot sauce
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 tablespoon kosher salt
- 1 teaspoon pepper, freshly ground
- 2 bay leaves
- 1 cup water
Method
- In a large pot over medium heat, add the oil. When the pan is hot, stir in flour using a hard plastic spatula to begin preparation of the roux.
- While preparing the roux, heat a pot of water with a teaspoon of sugar in it until it boils. Add corn and heat until bubbling again, then reduce heat to a simmer. Cover and cook for 8 minutes. Remove corn from water. When cool, cut kernels off the cob and set aside.
- Continue stirring and turning over the roux until the color resembles chocolate, about 15 minutes.
- Add the shallots, celery, okra, and bell peppers, cooking for 5 minutes. Season with salt and pepper.
- Add the tomatoes, garlic, and serrano pepper and cook for about 5 minutes.
- Stir in the stock, corn kernels, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, and continue cooking for 15 minutes.
- While the stock is cooking, break the sausage into small pieces and cook in a separate pan until browned. Remove from pan and place on paper towel, but leave the rendered fat in the pan.
- Using the pan with the rendered fat, cook catfish on medium heat until cooked through, flipping over after a few minutes.
- Fold in the catfish and sausage, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
- To assemble, ladle the gumbo into a bowl with rice.