Turkey, Shrimp, Crab Gumbo

Roux:

3/4 C vegetable oil

3/4 C flour

Gumbo Base:

2 C Chopped Onion

3/4 C chopped green pepper

3 Scallions, chopped

2 T finely minced garlic

2 large finely chopped tomatoes

2 smoked sausages -- chopped fine.

2 Lbs shrimp

1 Lb crab meat

2 C chopped cooked turkey (you can use chicken if you’d like!)

Liquid and Seasonings:

2 1/2 qts cold water

3 whole bay leaves

1 1/2 t thyme

5 t salt

1 1/4 t black pepper

1/4 t cayenne

4 t lemon juice

1/4 t allspice

1/4 t mace

8 whole clove

Cooked white rice

Chop and assemble all ingredients before starting roux. Heat oil in heavy dutch-oven style pot. Add flour to hot oil, stirring constantly. Cook over low-med heat until flour is the color of hazelnuts (light brown), around 20-30 minutes.

Add chopped vegetables, except for tomatoes, and sauté for 10 minutes. Add tomatoes and sausage and stir. Add 2 qts cold water, crab and seasonings. Bring back to boil and then lower heat and simmer for one hour. Stir from time to time.

Add remaining 1/2 qt of water and shrimp and turkey. Bring back to boil for 5 minutes, stirring constantly.

Serve in deep bowl over white rice.

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Pacific Chef

1210 11th Street
Bellingham, WA 98225
360-676-1199

In Historic Fairhaven next door to the Colophon Cafe