Rich and Hearty New Orleans Seafood Gumbo
Indulge in a bowl of Rich and Hearty New Orleans Seafood Gumbo, where every spoonful captures the vibrant spirit of Crescent City cuisine. This classic dish, inspired by the culinary genius of executive chef Richard Benz from Upperline Restaurant, encapsulates the essence of Louisiana flavors through a perfectly balanced roux that hails from generations of tradition. Each bite melds tender shrimp, flaky white fish, and a medley of fresh herbs and vegetables stewed to perfection, creating a hearty meal that brings family and friends together. Perfect for gatherings, this recipe yields a generous portion, making it a delightful centerpiece for any festive occasion. Serve alongside a chilled glass of crisp Chablis and finish off your meal with the luscious sweetness of Bananas Foster for an unforgettable culinary experience.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
olive oil
2 cups (used for frying)
flour
2 cups (all-purpose flour for roux)
garlic
2 teaspoons (chopped)
yellow onions
3 (finely sliced)
green bell peppers
3 (finely diced)
celery
1 bunch (finely diced)
dry oregano
1 tablespoon
dried thyme
1/2 tablespoon
cayenne pepper
1/2 tablespoon
clam juice
32 ounces
water
2 cups
green onions
1 bunch (chopped)
parsley
1 bunch (chopped)
white fish fillet
1 lb (diced into 1/2 inch cubes (e.g., haddock))
shrimp
1 lb (peeled and deveined)
salt
to taste
pepper
to taste
Tabasco sauce
to taste
cooked white rice
2 cups (for serving)
Instructions
1
In a large, heavy-bottomed pot, heat the olive oil over medium-tomeedium-high heat until hot.
2
Whisk in the flour, constantly stirring to prevent burning. As the roux begins to darken, continue whisking until it reaches deep brown, resembling chocolate.
3
Lower the heat to medium and add the chopped garlic, sliced onions, diced celery, and diced bell peppers into the roux. Cook for about 10 minutes until the vegetables soften.
4
Stir in the dried oregano, thyme, and cayenne pepper. Mix well to combine the spices with the vegetable roux blend.
5
Gradually pour in the clam juice and water, stirring continuously until fully incorporated. Add the chopped green onions and parsley, and bring the mixture to a gentle boil.
6
Once boiling, reduce the heat to low and let the gumbo simmer, covered, for 30 minutes to develop the flavors, stirring occasionally.
7
After simmering, gently fold in the diced white fish and shrimp into the pot. Cook for an additional 10 minutes or until the seafood is opaque and cooked through.
8
Season the gumbo with salt, pepper, and Tabasco sauce to taste, adjusting to your preferred level of spice.
9
Finally, reduce the heat to low, cover the gumbo, and let it simmer for another hour, stirring frequently to ensure nothing sticks to the bottom of the pot.
10
Serve the gumbo hot over a bed of cooked white rice in deep bowls, garnished with additional green onions or parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration behind this New Orleans Seafood Gumbo recipe?
This recipe is inspired by the culinary techniques of executive chef Richard Benz from Upperline Restaurant in New Orleans.
What type of roux is used in this gumbo?
The recipe uses a dark roux made from olive oil and flour that is cooked until it reaches a deep brown color, resembling chocolate.
What seafood is included in the Rich and Hearty Gumbo?
The gumbo features a combination of diced white fish fillets, such as haddock, and peeled, deveined shrimp.
Which vegetables make up the base of this gumbo?
The vegetable base consists of chopped garlic, finely sliced yellow onions, diced celery, and diced green bell peppers.
How long should I cook the vegetables in the roux?
The garlic, onions, celery, and bell peppers should be cooked in the roux for about 10 minutes until they soften.
What liquid base is used for the gumbo broth?
The broth is created using 32 ounces of clam juice combined with 2 cups of water.
What herbs and spices provide the flavor profile?
The gumbo is seasoned with dried oregano, dried thyme, cayenne pepper, salt, pepper, and Tabasco sauce.
How is the gumbo traditionally served?
It is served hot over a bed of cooked white rice in deep bowls, often garnished with extra green onions or parsley.
How do you prevent the roux from burning?
To prevent burning, you must whisk the flour and olive oil constantly as it heats over medium-to-medium-high heat.
How long does the gumbo simmer before adding the seafood?
Once the liquid and herbs are added and the mixture reaches a boil, it should simmer covered for 30 minutes to develop flavors.
How long should the seafood be cooked in the pot?
The fish and shrimp should be folded in and cooked for approximately 10 minutes or until they are opaque and cooked through.
Is there a final simmering step after the seafood is cooked?
Yes, after initial seafood cooking and seasoning, the heat is reduced to low and the gumbo simmers covered for one final hour.
What is the recommended wine pairing for this dish?
A chilled glass of crisp Chablis is suggested to accompany this seafood gumbo.
What dessert is suggested to follow a gumbo meal?
Bananas Foster is recommended as a luscious, sweet finish to the meal.
How much olive oil and flour are needed for the roux?
The recipe requires 2 cups of olive oil and 2 cups of all-purpose flour to create the roux.
What is the total number of ingredients in this recipe?
There are 19 specific ingredients used to prepare this New Orleans Seafood Gumbo.
How should the fish be prepared before adding it to the pot?
The white fish fillets should be diced into 1/2 inch cubes.
What is the importance of the 'chocolate' color in the roux?
The deep chocolate color indicates a highly developed flavor profile traditional to authentic Louisiana gumbo.
Can I adjust the spiciness of the gumbo?
Yes, the recipe suggests adjusting the salt, pepper, and Tabasco sauce to your personal taste and preferred level of spice.
How many onions and bell peppers are used?
The recipe calls for 3 yellow onions and 3 green bell peppers.
What type of pot is best for cooking gumbo?
A large, heavy-bottomed pot is recommended to ensure even heating and to prevent the roux or stew from sticking.
Should the gumbo be stirred during the long simmer?
Yes, you should stir frequently during the final hour of simmering to ensure nothing sticks to the bottom of the pot.
What amount of shrimp is required?
The recipe uses 1 lb of peeled and deveined shrimp.
What fresh herbs are added during the liquid incorporation step?
One bunch of chopped green onions and one bunch of chopped parsley are added along with the clam juice and water.
What amount of celery is needed?
You will need one full bunch of finely diced celery.
What is the texture of the vegetables in the finished dish?
The vegetables are stewed until they are soft and fully integrated into the hearty roux-based broth.
How much cayenne pepper is used?
The recipe calls for 1/2 tablespoon of cayenne pepper.
Can I use different types of white fish?
Yes, while haddock is suggested, any flaky white fish fillet diced into cubes will work well.
Is this recipe suitable for large groups?
Yes, the description notes it yields a generous portion, making it a perfect centerpiece for festive occasions and gatherings.
How much cooked rice is needed for serving?
The recipe suggests having 2 cups of cooked white rice ready for serving.