Lewis & Clark's Seafood Gumbo

Seafood base paste and chicken base paste add lots of flavor to these recipes. They also incorporate all the salt that is needed. We found chicken base paste in the soup aisle at Dierberg's in a brand called Better Than Bouillon. (The chicken base paste can be substituted for seafood base paste, if necessary, Marcos says, but the gumbo will have less of a seafood flavor.) Allen's Warehouse Market, 8543 Page Avenue, carries frozen lobster, shrimp or clam base.

Courses: Soup
Serves: 8 people

Recipe Ingredients

1 cup	198g / 7oz	Butter - (2 sticks)
8 oz	227g	Flour - (abt 1 cup)
6 oz	170g	Shrimp - (to 8) - peeled, deveined
		(choose larger shrimp for bigger flavor,
		Marcos says)
6 oz	170g	Smoked sausage - (to 8)
1 tablespoon	15ml	Vegetable oil
2		Water - divided
6 oz	170g	Crab meat - (to 8)
2 tablespoons	30ml	Seafood base paste
1 1/2 teaspoons	7.5ml	Granulated garlic
1/2 teaspoon	2.5ml	Ground dried thyme
1/2 teaspoon	2.5ml	Dried basil
1 1/2 teaspoons	7.5ml	Ground red (cayenne) pepper
1/2 teaspoon	2.5ml	Ground dried oregano
		Lewis & Clark's Creole Rice - (see recipe)

Recipe Instructions

Prepare a roux: Melt butter until clear in a heavy skillet. Whisk in flour; continue to whisk until mixture is smooth. Set aside.

Dice shrimp and sausage into small pieces.

Place stockpot over medium heat; add vegetable oil. When oil is hot, add shrimp and sausage; saute until shrimp is cooked to medium.

Add 1 quart water, crab meat, seafood base, garlic, thyme, basil, red pepper and oregano. Stir to mix spices evenly.

Add remaining 1 quart water; bring mixture to a rapid boil.

Gradually add roux to thicken gumbo to desired consistency.

To serve: Fill individual serving bowls 1/4 full with creole rice. Top with gumbo.

This recipe yields 8 to 10 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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