New Orleans Style Seafood Gumbo

Gumbo is a classic Cajun communal stew, traditionally made just after Christmas. Chef Tommy has made gumbo a daily favorite by combining Herbie's Cajun Spice Mix with fresh seafood ingredients and serving it with our Joy Sauvignon Blanc.

Ingredients

• For the roux:  ·   
• Flour  ·  4 ounces 
• Butter, cubed  ·  6 ounces 
•  ·   
• For the Gumbo:  ·   
• Olive Oil  ·  1 tablespoon 
• Large Prawns, peeled and deveined  ·  1 pound 
• Bay Scallops  ·  1/2 pound 
• Frozen or Fresh Corn  ·  1/2 pound 
• Clam Juice  ·  2 ounces 
• Seafood Stock  ·  2 cups 
• Canned Diced Tomatoes, drained and diced  ·  16 ounces 
• Celery, small diced  ·  3 stalks 
• Yellow Onion, small diced  ·  1 
• Green Bell Pepper, de-stemmed and small diced  ·  2 
• Herbie's Red & Green Bell Peppers Flakes  ·  3 tablespoons 
• Herbie's Cajun Spice Mix  ·  4 tablespoons 
• Herbie's File Powder  ·  1 tablespoon 
• Salt, to taste  ·   

Instructions

Louisiana Gumbo was created over 200 years ago by the original French settlers as a bouillabaisse but with substituted local ingredients. After about a century with constantly growing populations from Spain, Africa and other colonists the original “fish stew” had become “Gumbo”, named after a pod-like vegetable used to thicken the stew.

Directions: Start by heating a small saute pan over medium heat. Add the butter. Once the butter is completely melted add the flour and stir gently with a rubber spatula until both ingredients are well incorporated. This is what you call a "roux" which is the base of a good gumbo. There are 3 types of roux light, blond, and dark.

For the gumbo we will be making a dark roux which means that you will continue to cook the butter/flour mixture over medium hear while continuously stirring for at least 5-8minutes or until it is dark brown in color and has a very nutty aroma. Take the saute pan off the heat and reserve.

Heat a large heavy bottomed pot over medium high heat. Add the olive oil to the pot; when it begins to shimmer add the onion, celery, and bell peppers. Cook for about 3 minutes. Then add the diced tomatoes along with Herbie's red & green bell pepper flakes. Season with a pinch of salt; turn the burner down to a simmer, cover and cook for 15-20 minutes while periodically stirring the mixture.

Add the clam juice, seafood stock, and Herbie's Cajun Spice Mix. Cook uncovered for another 10 minutes. Bring the gumbo up to a boil and whisk in the roux that you made.

Add the prawns, the bay scallops and the corn; cook until the prawns are cook through and begin to curl up. The bay scallops should be firm, but not over cooked. Remove the gumbo from the heat and stir in Herbie's File Powder.

Serve with a side of rice and enjoy with Williamson Wines Joy Sauvignon Blanc.

Tommy's Tips

• The base for the gumbo before you add the seafood can be made and stored for up to 3 days before re-heating and serving. It makes for great left overs too!