October 2015 – Hillbilly Supper Club

Huck and Lilly’s Famous Yumbo Gumbo

serves 8

Hint From The Cook:

This recipe can be made the day before, refrigerated and reheated… The flavors will come together more and more in the pot as they sit. You can add more or less stock depending on your own preference for thickness of gumbo.Also, make sure and check out Huck and Lilly’s album “There’s a Tree Growing in My Room” featuring the song “Yumbo Gumbo” on iTunes while you are cooking!

Here’s a link! https://itun.es/us/rtgM4

What you’ll need:

2 tablespoons of butter

2 tablespoons of vegetable oil

1/3 cup all purpose flour

1/2 cup chopped celery

1 medium to large white onion diced

1 half of large green bell pepper diced

1 pint of cherry tomatoes sliced half-wise

2 tablespoons of fresh parsley chopped

1 tablespoon tomato paste

1 bay leaf

2 dashes of cayenne pepper

1/4 teaspoon of each of the following: salt, pepper, garlic powder and creole seasoning

1 lb 30 count peeled and deveined wild shrimp

1 lb of small fresh wild scallops

1/2 lb fresh white fish such as maui or grouper cut into bite sized pieces

1 lb Andoullie sausage sliced in 1/4 inch slices

1 cup of diced fresh okra (can use frozen if fresh is unavailable)

32 oz organic chicken stock (may substitute for vegetable stock or seafood stock)

1 cup white rice

2 cups chicken broth

pat of butter

file powder

1/2 cup fresh chopped green onions

First:

In a heavy stock pot or dutch oven on medium low heat, melt the butter then add vegetable oil…Then add flour and and stir constantly for 15 or 20 minutes until a browned paste (roux) is formed…Next…Add celery,onion, bell pepper and tomatoes and stir until covered with roux… then add okra, parsley, tomato paste, bay leaf, cayenne pepper, salt, pepper, garlic, powder, creole seasoning and stock.

Use a whisk or fork to get rid of any lumps in flour…Add sausage, bring to a boil then cover and reduce heat to low… simmer for 45 minutes…

While waiting, prepare your rice…

Bring 2 cups chicken broth to a boil.

Add 1 cup rice and pat of butter.

Cover and reduce to med low to low heat. After 20 min,

Remove pot from heat and let sit for 5 minutes then fluff with a fork and leave loosely covered

Back to the gumbo…

Raise heat to medium and stir in fish, shrimp and scallops and cook uncovered for 5 minutes then bring to low…

Simmer 15 minutes.

Ladle gumbo into bowls and top with a spoonful of rice sprinkled with file powder and chopped green onion.

Serve with crusty buttered french bread.