SEAFOOD GUMBO

3 cups diced tomatoes      

1 cup tomato puree              

6 cups clam juice              

4 cups sliced onions

1/2 cup brown roux                             

1 cup green onions sliced      

2 cloves garlic minced      

3 bay leaves

1/2 tsp. cayenne

2 tsp. thyme

2 Tbs. coriander

2 Tbs. allspice

1/2 tsp. cloves

1 tsp mace

The roux: Combine 1/2 cup flour with 1/2 cup peanut oil. Bring to a low boil over moderate heat. Stir frequently until the roux thickens and turns the color of peanut butter. Take care to avoid scortching in the final minutes. Cool and reserve.

The broth:  Combine tomatoes, puree, and clam juice and bring to a boil. Meanwhile, saute onions, green onions, and garlic until

translucent. Add to liquids. Then, heat spices in the same pan to release essential oils. Scrape spices into the liquid. Deglaze pan with white wine. Simmer the broth for one hour. Slowly stir in the brown roux and simmer ten minutes.

To serve: Cook your choice of seafoods in this base, such as shrimp, oysters, crab or all three. Place in a bowl, and sprinkle with File powder.

Burk’s Cafe

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