Modified Seafood Gumbo (inspired by JJ Johnson)
***Read all instructions and prepare ALL of your ingredients BEFORE you attempt this recipe. Once you start, it moves fast and you don't want to ruin your roux!***
--FOR THE ROUX--
4Tbps Salted Butter
1/4 cup Vegetable Oil
1/2 cup All-Purpose Flour
1 Yellow Onion (diced)
4 Garlic Cloves (minced)
2 Celery Stalks (diced)
1 Bell Pepper (diced)
12 Cherry Tomatoes (halved)
3/4 cup Gumbo Spice Mix (see recipe below)
1 Tbsp Tomato Paste
--THE GOOD STUFF--
5 Cups Chicken Stock
1 cup Okra (cut to rounds) fresh or frozen
2 Tbsp Lemon Juice
2 tsp Worcestershire Sauce
1 lb Shrimp (raw, peeled, & deveined)
1 can Baby Clams (you can really add in any seafood you like. There is no wrong answer here)
Salt & Pepper
Cooked Jasmine Rice
2 Tbsp dried Oregano
2 Tbsp dried Thyme
2 tsp Old Bay
3 Tbsp Garlic Powder
2 Tbsp Onion Powder
1 tsp Red Chili Flakes
4 tsp ground Cayenne
4 Tbsp Sugar
4 Tbsp Smoked Paprika
2 Tbsp Kosher Salt
1 tsp Black Pepper
(just mix them all up and keep the leftover rub for other stuff)
Heat Butter and Oil over MEDIUM heat in a large, heavy pot or Dutch oven.
Once the butter begins to slightly bubble, add the Flour and start stirring with a wooden spoon.
It will form a smooth paste. It will change colors from white to peanut butter to chocolate. DON'T STOP STIRRING and DON'T LET IT BURN.
As soon as the Roux goes to a chocolate color, dump in the onion, garlic, celery, bell pepper, and Tomatoes. Stir in and lower temp to MEDIUM LOW and cook for about 10 minutes. It's going to start looking dry and that's okay.
Dump in the Spice Mix and Tomato Paste, stir, an cook for about 5 more minutes.
Slowly whisk in the Chicken Stock until it's all blended and there are no clumps of veggies.
Add the Okra, Lemon Juice, Worcestershire, and Seafood. Lower the heat to LOW and let it simmer for an hour, stirring occasionally.
Season with Salt and Pepper and serve over Jasmine Rice.