Tag Archives: seafood soup

Kids In The Kitchen: Seafood Gumbo

Brandan immediately decided he wanted to make squid for his turn in the kitchen. Squid? Okay, but I have little experience with squid. I suggested calamari, but he wasn’t interested. He wasn’t sure what he wanted to do, so we simply started to google “squid recipes”. I came across a gumbo recipe, and before I even read through it, he really wanted to make gumbo with squid. The decision was made. Only then did I thoroughly read through the recipe, and decided it was not a good recipe to follow. And then I started wondering whether squid was ever used in gumbo in the first place – I can’t think of a single Cajun or Creole dish that uses squid. I would have to improvise to make this work.

I have not made many gumbos in my life. There is one gumbo that is routinely made in our household – Emeril Lagasse’s Turkey Gumbo Ya-Ya. It’s awesome. And it’s not something I usually make – this is my husband’s signature dish, made only around the holidays. But I figured, if Emeril has come through for us in this dish, and others, such as my Shrimp Etouffee, why not here? I found a Seafood Gumbo recipe, and started from there, changing it up to accomodate a gluten-free diet, to include squid, and to simplify it somewhat, so that a 13-year-old boy could tackle it. (Gumbo is a long process!)

It was a success – even Brittany, who upon seeing the squid uttered “Eww, gross!”, loved her gumbo. While I wouldn’t necessarily recommend squid in a gumbo, as it doesn’t really add much to the dish (the flavor of squid is subtle, and was somewhat lost in the heat of the gumbo broth), it certainly didn’t detract from it either.  Adding it at the last minute rendered the squid tender, not rubbery – a fear I had when composing this dish. Brandan, of course, had two bowlfuls. We might consider keeping a version of this dish on the menu, sans the squid and expensive crab. I imagine a cheaper, but no less delicious, version could include some smoked sausage or andouille, plus double the shrimp. Regardless of the proteins included, this was a filling and warming dish.

Now, I promise you, the next post will not be a soup. I am beginning to feel like this blog should be re-named “Tasty Soups At Home.” Perhaps a bit of variety is needed, no?

 

Seafood Gumbo, adapted from Emeril Lagasse

1/2 c canola oil

¼ c sorghum flour

¼ c sweet rice flour

2 stalks celery, diced

1 medium onion, diced

1 green pepper, diced

2 garlic cloves, minced

1 c white wine

4 cups vegetable broth

1 8-oz bottle clam juice

1 bay leaf

¼ t dried thyme

½ -1 T salt

½ t cayenne pepper

2 t Worcestershire sauce

1 lb frozen shrimp

1 cup fresh crabmeat

1 lb squid, sliced thinly

¼ c fresh chopped parsley

¼ c chopped green onion tops

White rice, for serving

Place a large dutch oven or stock pot over medium heat, and add the oil. Allow to heat for about 5 minutes, and add in the flours. Stir for 20-25 minutes until the roux is the color of milk chocolate. Add the celery, onion, and bell pepper and stir to blend. Cook for 3 minutes, stirring, then add the garlic. Cool the garlic for 30 seconds before adding the wine, vegetable stock, and clam juice. Add the bay leaf, thyme, salt, cayenne, and Worcestershire sauce. Bring to a boil, and reduce to a simmer. Continue to simmer for 1 hour, stirring occasionally. If a good deal of oil or scum rises to the surface, skim it off.

Season the shrimp, crab, and squid with salt and pepper. Add the shrimp to the pot and cook for 2 minutes. Add the crab and squid to the pot and cook for an additional 2 minutes. Taste the gumbo and adjust seasonings as necessary.

Garnish with parsley and green onions and serve with rice.

Makes 4-6 servings.

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Filed under Gluten-Free, Main Dishes, Seafood, Soups