Since today is National Gumbo Day, here is a different spin on gumbo from Frank Davis
2 tablespoons Extra-Virgin Olive Oil
2 cups Onion, diced
1 cup Celery, diced
6 to 8 cloves Garlic, chopped
2 16-ounce cans Diced Tomatoes
1 6-ounce can Tomato Purée
6 cups Seafood or Chicken Stock
1/2 cup Dry White Wine
2 Bay Leaves
1 teaspoon Red Pepper Flakes
2 teaspoon Salt
2 teaspoons Italian Seasoning
2 pounds (41-50 count) Shrimp, peeled and deveined
1 pound Crawfish Tails
1 pound Crabmeat, picked thru fro shells
1 pound Catfish Pieces
1 pound Broad Egg Noodles, cooked al dente
3 tablespoons Corn Starch, dissolved in 1/2 cup Seafood or Chicken Stock
2/3 cup Green Onions, thinly sliced
1/4 cup Parsley, minced
3/4 cup Parmesan Cheese, grated
In a 6-quart Dutch oven or gumbo pot, sauté onions, celery and garlic in the olive oil over a medium-high fire until the vegetables soften, about 8 minutes. Without reducing the heat, stir in the canned tomatoes and the tomato purée and cook until the mixture is thoroughly blended. To get the tomatoes to impart a light and delicate flavor, chop them into small pieces as they cook.
Add the stock, wine and bay leaves. Season with salt, pepper and Italian Seasoning. Reduce the flame to low, cover the pot tightly, and simmer for about 20 minutes to get the ingredients to fully marry.
When the flavors have combined, toss the raw shrimp, crawfish tails, crabmeat and the catfish pieces along with the egg noodles, and stir the entire pot once again.
The seafoods and noodles will be ready in just a matter of minutes, so take care not to overcook – about 5 minutes should be all it takes.
Just before you plan to serve the gumbo, increase the heat oven again to high and str in the cornstarch mixture a little at a time. When the sauce thickens slightly and glazes the pasta as well as the seafoods, the dish is ready to serve.
Sprinkle the green onions, parsley and Parmesan Cheese, and fold everything together once more.
Good Cooking, Good Eating and Good Living!!!