魚介類ガンボスープ
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 GumboRecipe courtesy Emeril Lagasse, 20011 cup butter1 cup flour2 onions, chopped2 ribs celery, finely chopped1/2 green bell pepper, finely chopped6 cloves garlic, minced3 bay leaves2 quarts shrimp or seafood stock4 blue crabs, halved1 pound raw shrimp, peeled and deveined1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces1/4 cup chopped parsley1 bunch green onions, chopped1 pint oysters, in their liquor Serving suggestion: cooked white riceIn 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.