Backstreet Cafe Seafood Gumbo - Restaurant Recipes - Recipes for Restaurant

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Recipe for Backstreet Cafe Seafood Gumbo from the Restaurant section.

Backstreet Cafe Seafood Gumbo

Source: Backstreet Cafe, Houston, Texas

1 1/2 cups vegetable oil, divided
2 1/2 cups sliced okra
1 1/2 to 2 cups all-purpose flour
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 tablespoons pressed garlic (about 3 cloves)
2 quarts seafood or fish stock (see note)
1 or 2 bay leaves
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne peppers
3/4 teaspoon ground thyme
1/2 teaspoon ground oregano
1 pound (36- to 42-count) shrimp, peeled and deveined
1 1/4 pounds fish such as pollock or cod, cut into small chunks

Heat 1 to 2 tablespoons oil in large skillet over medium-high heat; add okra and saut? 1 to 2 minutes to prevent stringiness. Remove okra with a slotted spoon and set aside.

Add remaining oil to skillet and heat until it is just at the smoking point; gradually add flour, whisking constantly to avoid burning, and cook until mixture turns dark brown to make a roux. The darker the roux, the richer the taste, but do not let it burn. Add onion, bell pepper and celery, a little at a time, and continue stirring while mixture cooks. Stir in garlic. Remove from heat.

Bring stock to a boil in a large kettle. Stir roux into seafood stock, a little at a time, stirring constantly. Add okra, bay leaves, salt, peppers, thyme and oregano. Simmer until okra is tender, 10 to 15 minutes. Add shrimp and fish. Cook 2 minutes or until shrimp is pink and fish is firm.

Makes about 1 gallon.

NOTE: To make seafood stock, combine shrimp shells and 2 quarts water in a large kettle and simmer 30 to 45 minutes over medium heat. Strain shells; reserve stock.



We hope you enjoy your freshly made Backstreet Cafe Seafood Gumbo. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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