SHELLFISH GUMBO WITH SHRIMP CLAMS CRAYFISH AND OYSTERS ENJOY DAN:

SHELLFISH GUMBO WITH SHRIMP CLAMS CRAYFISH OYSTERS by CHEF DAN:

                                    (J-BOB’S SECOND GRADUATION PARTY)

Serves 15-20

INGREDIENTS:

1-1/2-cups vegetable oil

2-1/2-cups all purpose flour

1 green bell pepper, diced

2 onion, chopped

6 garlic cloves, minced

5 stalks celery, diced

2 (15.5 Oz) and diced tomatoes

2 tablespoons EACH Frank’s red hot sauce, Louisiana Hot Sauce and Cajun seasoning

1/2 teaspoon cayenne pepper

Sea salt and Seasoned Pepper Medley to taste

15 cups shrimp stock (recipe to follow)

1/2-cup fresh snipped chives

1 pound crayfish tails

1 pound shrimp, peeled and deveined

18 chucked oysters

1 pound EACH mussels and clams, in the shell and cleaned

 DIRECTIONS:

1.   In a skillet heat the oil over medium-low heat until just warm.

2.   Gradually stir in the flour, and stir until mixture turns into “peanut butter “brown and darkened about 15-20 minutes.

3.   This is your roux.

4.   Once roux is browned, increase temperature to medium-high heat.

5. Add the bell pepper, onions, garlic, celery, to the skillet and sauté for 6-8 minutes.

6. Stir in shrimp stock diced tomatoes, chives, Frank’s hot sauce and next 5 ingredients.

7.    Reduce heat to low and simmer for 30 minutes, stirring occasionally.

8.   Add the crayfish, shrimp, oysters, mussels, and clams.

9.   Cook about 5 minutes or until the shrimp are opaque and shells are opened.

10. Discard unopened shells.

11.                Serves with hot cooked rice.

SHRIMP STOCK:

Take shells from the shrimp, add to 15 cups boiling water, along with 1 thumb-size fresh ginger, slice, 4 cloves garlic, onion, shallots skins, celery ends 12 peppercorns and sea salt.

Reduce heat and simmer for 20 minutes.

Drain through a strainer and reserve liquid, discard solids.

ENJOY DAN:                                    PLANT SEEDS & SING SONGS: