TREEBEARDS' SEAFOOD GUMBO

By LRay

This gumbo is packed with four kinds of seafood in a dark, rich roux base. Do not mistake burned roux for dark roux - that is the flavor base for good gumbo. Too light of a roux will give gumbo a floury taste.

Ingredients

• 3/4 teaspoon salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon ground thyme
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 2 bay leaves
• 1 3/4 cups chopped onion (1/2-inch pieces)
• 1 1/4 cups chopped celery (1/2-inch pieces)
• 1 1/4 cups chopped bell pepper (1/2-inch pieces)
• 1/2 cup plus 3 tablespoons vegetable oil
• 1/2 cup plus 3 tablespoons all-purpose flour
• 4 teaspoons Worcestershire sauce
• 2 teaspoons fish sauce*
• 3 1/2 cups water mixed with 2 teaspoons shrimp base**
• 2 cups chopped okra (1/2-inch pieces)
• 1 1/4 cups chopped tomatoes
• 1/3 cup chopped green onions (including tops)
• 2 tablespoons butter
• 1 pound Treebeards' shrimp (see recipe on page 209)
• 1 pound Treebeards' scallops/catfish mixture (see recipe on next page)
• 8 ounces crab meat
• SCALLOPS/CATFISH MIXTURE FOR GUMBO
• 1/2 pound bay scallops
• 1/2 pound catfish filet, cut into 3/4-inch cubes
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil

Preparation

Step 1

*available in Asian food markets
**see TREEBEARDS' TIP about shrimp base on page 209
In a small bowl, mix salt, garlic powder, thyme, cayenne and black pepper.
Set aside.
In a medium bowl, mix chopped onion, celery and bell pepper. Set aside.
Heat oil to 2600 to 2800 (oil will "ripple") in a heavy bottom 5-quart Dutch
oven over medium-high heat. Add flour and whisk constantly until roux
becomes thick, has lost its reddish tinges and becomes a dark brown color.
Remove pot from heat and add vegetable mixture. Quickly stir to coat
vegetables.
Return pot to stove, add spice mixture and stir. Add bay leaf,
W orcestershire sauce, fish sauce and shrimp-base broth. Bring to a boil.
Reduce heat and simmer 10 to 15 minutes. Add okra and tomatoes and
simmer 15 to 20 minutes. Add green onions, butter, shrimp, scallops/
catfish mixture and crab meat. Simmer 5 to 10 minutes, stirring gently so
seafood will not break up.
Serve over hot rice.
Serves 6.

SCALLOPS/CATFISH MIXTURE FOR GUMBO
In a medium bowl, place scallops and catfish chunks. Mix spices and
sprinkle over seafood.
Heat oil in a skillet over medium heat. Add seafood and cook 5 to 10
minutes or until fish and scallops are opaque. Remove excess oil before
adding to gumbo.