December 2021 CCMARKETPLACEMAG.COM 39
PREPARATION
1. Chop and set aside: 2 c. onion, 1
c. celery, 1 c. green pepper
2. Mix “Seasoning” and set aside: 2
tsp. salt, 2 bay leaves, crumbled, 1/2
tsp. cayenne, 1 tsp. pepper, 1/2 tsp.
dried thyme, 1/4 tsp. oregano, 1 TBS.
paprika, 1 TBS. minced fresh garlic, 2
1/2 TBS. file powder.
3. Bring to a boil in 6-8-quart stock
pot: > 5 c. shrimp stock (or chicken
stock) (See recipe below, for Shrimp
Stock)
4. Set aside: 1/2 lb. crab meat, 1
dozen oysters, 1 lb. raw shrimp, 1 lb.
raw fish, chopped in 1” pieces.
5. For roux, get an iron pan (or
other) quite hot. Add to heat some:
3/4 c. olive oil.
6. With a metal spatula, mix into
hot oil: > 3/4 c. flour (or sub millet or
other flour)
7. Stir constantly, 2 to 4 minutes,
until dark red-brown to black. Don’t
scorch, but lower heat as necessary,
until flour turns nicely brown while
stirring. With experience, one might
dare to go past brown into the
reddish-brown-to-black territory.
(The darker the roux without
scorching it, the more intense the
flavor.)
8. Once the right color is achieved,
immediately add: Half of the
chopped veggies.
9. Add the following, cooking 1
or 2 minutes after each addition:
Remaining veggies, “Seasoning”.
10. Last, stir stock slowly into roux
until smooth, bringing to a boil. Ten
minutes or so before serving, add:
the seafood.
11. Heat just until fish loses its
transparency, 5 to 10 minutes. Stir
as needed. (Don’t overheat after
adding seafood, as that will toughen
it.) Add rice to bowls (or bread
bowls); ladle the seafood gumbo in
to serve.
INGREDIENTS
• 2 c. onion
• 1 c. celery
• 1 c. green pepper
• 2 tsp. salt
• 2 bay leaves, crumbled
• 1/2 tsp. cayenne
• 1 tsp. pepper
• 1/2 tsp. dried thyme
• 1/4 tsp. oregano
• 1 TBS. paprika
• 1 TBS. minced fresh garlic
• 2 1/2 TBS. file powder
• 5 c. shrimp stock (or chicken stock)
• 1/2 lb. crab meat
• 1 dozen oysters
• 1 lb. raw shrimp
• 1 lb. raw fish, chopped in 1” pieces
• 3/4 c. olive oil
• 3/4 c. flour (sub millet flour4gluten-free)
• Cooked rice (added last, to soup bowls)
Jennifer Cote, with husband Tom, opened The
New Deli in Pinole, CA in 1985. Her cookbooks are
available at the shop and online. More can be
found at thenewdeli.com. Comments, questions?
Email Jennifer at jennifer@thenewdeli.com.
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