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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 7, 2012)
Page IO ¡n . r ^Jnrtlanh (Observer November 7, 2012 Low-fat Shellfish Gumbo Ingredients: • 1 1/3 cups all-purpose flour • 1 1/2 pounds unpeeled, medium-size fresh shrimp • 8 3/4 cups chicken broth, divided • 1 large onion, chopped • 1 cup chopped celery • 1 cup chopped green bell pepper • 4 garlic cloves, minced • 1 pound light Cajun sausage, sliced 2 tablespoons tomato paste 1/2 teaspoon salt 1 1/2 teaspoons fresh thyme 1 1/2 teaspoons chopped fresh oregano 1/4 teaspoon peppers 1/4 teaspoon ground red pepper 2 bay leaves 1 1/2 cups fresh sliced okra 1 /2 pound lump crabmeat 1 /2 pound crawfish tails, rinsed 1 (12-ounce) container fresh oysters, undrained • Hot cooked rice Preparation: 1. Place flour in a 1 5 -x 10-inchjellyrollp an . Bake at 350° for 1 hour and 15 m inutes or until a dark golden brow n, stirring every 15 m inutes. Set aside; cool. 2. Peel shrimp, reserving NEW S E A S O N S IS * ’ shells; devein, if desired. Set meat aside. 3. Combine-shrimp shells and 5 1/2 cups chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Keep broth warm. 4. Coat a large Dutch oven with cooking spray; add onion and next 3 ingredients, and sauté until vegetables are crisp-tender. Add sausage, and sauté 5 minutes. Add tomato paste and 5 1/2 cups warm broth, and stir well. Close i to home 5. Spoon browned flour into Enjoy the N o rth w e st’s Hom e Grown harvest th is fall. Discover our bounty o f N orthw est seafood, locally-raised meats, cheese from Oregon cream eries, and pum pkins, squash, pears and " apples from all around Oregon and W ashington. Feed your fam ily fresh, local food from close to home. CONCORDIA • 503 288.3838 NE 33rd & Killingsworth ARBOR LODGE • 503.467.4777 n ew seaso n sin ark et.co m Interstate Ave & Portland Blvd a medium bowl. Gradually whisk in i 1/2 cups chicken broth. Add to broth mixture, and simmer 1 hour, skimming as necessary. Add remaining 1 3/4 cups chicken broth, salt, and next 6 ingredients; simmer 5 minutes or until okra is tender. Discard bay leaves. 6. D rain crabm eat, rem ov ing any bits o f shell. Add crabmeat, shrimp, crawfish, and oysters to gum bo; return to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until shrimp turn pink and edges o f oysters begin to curl. Serve over hot rice.
