The Kernels Creole Seafood Gumbo
Bonjour and welcome to mckern aka the kernal's kitchen, this week we have some seafood gumbo just in time for fall.
Ingredients
* 2 cups chopped green onions
* 2 cups sliced okra
* 1 cup chopped white onions
* 2 cups raw peeled shrimp
* 2 cups raw oysters
* 1 cup chopped tomato pulp
* 2 cups tomato juice
* 1 1/2 quarts Fish Stock
* 3 crabs (top shell discard, cut into 4 pieces)
* 3 tablespoons flour
* 1 tablespoon File (sassafras)
* 3 cups cooked rice
* salt, pepper, and cayenne
* Louisiana Hot Sauce
* Boiled Crawfish Tails
* Redfish cut into chunks
Melt butter, sauté the green onions, okra, white onions and crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of Fish Stock , 4 tablespoons hot sauce and bring to a boil. Let boil for a minute, then add to the first pot. Add generous chunks of cut redfish, add crawfish peeled tails, In a small skillet cook the butter and flour together until brown. Blend this brown roux with the File and some of the gumbo liquid and add to the gumbo. Add salt and pepper and cayenne to taste. Simmer for 1 1/2 hours.
Serve over rice.
Bon apetit'
