Seafood Gumbo

This recipe comes from Rick Hackett of MarketBar Restaurant.

12 tomatoes “concassé”: skins and seeds removed, and diced (see step 1)
1/2 cup peanut oil
1/2 cup all-purpose flour
2 white onions, diced
2 bunches green onions, thinly sliced
6 celery stalks, diced
1 green pepper, diced
1 red pepper, diced
6 garlic cloves, minced
2 tablespoons thyme, chopped
2 tablespoons basil, chopped
3 bay leaves, broken up
2 pounds andouille sausage, cut into 1/2-inch slices
15 cups stock or broth, preferably chicken
1 pound okra, sliced
2 pounds cherry tomatoes, halved
2 pounds shrimp, peeled and deveined
2 pounds halibut, diced
2 pounds crabmeat, picked to remove cartilage

1. To “concassé” tomatoes (remove skins and seeds of tomato): Bring a large pot of water to a rolling boil; fill a large bowl with ice water. Cut a small X into the bottom of each tomato (you just want to pierce the skin-- do not go too deep into the flesh of the tomato); this will make the tomato easier to peel.  Put the tomatoes into the boiling water for a couple of minutes until skin softens a bit. With a slotted spoon, remove the tomatoes from the boiling water to the ice water. Remove the skin by finding the X you cut into the bottom of the tomato and peeling the skin back by hand or with a small paring knife. Set tomatoes aside.

2. Make a brown roux with the peanut oil and flour; this will take approximately 20 minutes.

3. Add the onion, green onion, and celery to the roux, sweat for 5 minutes.

4. Add the peppers and sweat another 5 minutes; add the garlic and fresh herbs.

5. Add the tomato concassé and cook until thick. Then add the andouille and stock. Simmer for 15 minutes.

6. Add the okra and cook 2 minutes, then add the cherry tomatoes.

7. Right before serving, add the shrimp and halibut, cook 1 minute, and then turn off the heat. In each bowl place some crabmeat and green onion, ladle gumbo over and serve.

Serves 16

This recipe was demonstrated as part of the Market to Table program organized by CUESA, the Center for Urban Education about Sustainable Agriculture. Visit us online at www.cuesa.org.