Description
You can use whatever fresh fish you like in this recipe. From the prudhomme family cookbook.
Ingredients
- Dried Shrimp
- Hot Water
- Vegetable Oil
- All-purpose Flour
- Water
- Onion
- Green Bell Pepper
- Celery
- Garlic Cloves
- Cayenne Pepper
- Black Pepper
- Green Onion
- Bass Fillet
- Salt
- Cooked Rice
Instructions
- Place shrimp and 2 cups hot water in a bowl and soak for about 2 minutes
- Peel off and discard any shrimp shells
- Place shrimp in another bowl with the remaining hot water
- When there are no shells left, add the first 2 cups of water to the second bowl and set aside
- Heat oil in a large cast-iron skillet over high heat until hot and just short of smoking, about 3 minutes
- Using a long-handled whisk or wooden spoon, gradually stir the flour into the hot oil, whisking or stirring constantly until smooth
- Cook, stirring or whisking constantly, until roux is light medium brown, 2 to 3 minutes
- Reduce heat to low and continue cooking until roux is medium brown, 1 to 2 minutes more, stirring constantly
- Be very careful that it does not scorch or splash on your skin
- Remove from heat and continue stirring until roux stops getting darker, about 3 minutes
- Set aside
- In a heavy 6-quart skillet or dutch oven, combine the 2 quarts water with the onions, peppers, celery, garlic, cayenne, black pepper, shrimp and 2 cups soaking water
- Discard remaining soaking water
- Place pot over high heat and bring to a boil
- Reduce heat and simmer about 25 minutes, stirring occasionally
- Add the roux by spoonfuls, blending each spoonful in before adding more
- Continue cooking about 45 minutes, stirring occasionally and skimming any fat that accumulates
- Add green onions and fish, increase heat to high, and cook just until the fish is cooked, about 10 minutes, stirring occasionally and skimming fat if necessary
- Do not overcook the fish
- Add salt if necessary
- To serve, divide the rice among 4 soup bowls and ladle the gumbo over it
- Be sure that some of the shrimp and fish is in each serving