春花 in USA：博士号の後。

　Sweetnerholicさんの日記でガンボスープの話が出ていて、魚介類ガンボスープのレシピがあったのを思い出したのでこちらで紹介しますね。ダーリンのアドバイザーだったDr. Pが作ってくださったガンボスープは絶品でした。Dr.Pのレシピではないですが、食材からしてかなり近いんではないかと思います。まだ試したことがないのですが、冬休みに夫に会いにアリゾナ州へ帰ったときにでも従兄弟のYちゃんと一緒に作ってみようかな～って思ってます。

Seafood Gumbo
Recipe courtesy Emeril Lagasse, 2001

1 cup butter
1 cup flour
2 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
6 cloves garlic, minced
3 bay leaves
2 quarts shrimp or seafood stock
4 blue crabs, halved
1 pound raw shrimp, peeled and deveined
1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces
1/4 cup chopped parsley
1 bunch green onions, chopped
1 pint oysters, in their liquor
Serving suggestion: cooked white rice

In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.

Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.

Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.