38 CCMARKETPLACEMAG.COM December 2021
By Jennifer Cote
SEAFOOD GUMBO
The roux for gumbo is unique, in keeping with other
blackened Creole dishes. The flour/oil mixture is
cooked until very dark. Not that it actually burns; it
needs constant stirring to avoid a scorched flavor.
But it does gradually turn a deep brown-to-black
color before other ingredients are added. Millet
flour can also substitute for white flour, to make
this a gluten-free recipe. “File powder” is a unique
ingredient for some; the American Indians added it
to dishes. It’s dried, ground sassafras leaves, which
add an earthy flavor, thickening the soup a bit too.
Vary this recipe by using different meats, sausages,
seafood, even different vegetables. Purists would
say to look for fresh shrimp with heads on; add the
shrimp shells plus shrimp heads (and any other fish
bones) to a pressure cooker (or regular pot), and
cook up a flavorful stock to use as a base for this
gumbo.
Serve with rice and bread to complete the meal.
Serves 8.