28 MARKETPLACEcontracosta.com January 2016 SEAFOOD GUMBO The roux for gumbo is unique, in keeping with other blackened Creole dishes. The flour/oil mixture is cooked until very dark. Not that it actually burns; it needs constant stirring to avoid a scorched flavor. But it does gradually turn a deep brown-to-black color before other ingredients are added. Millet flour can also substitute for white flour, to make this a gluten-free recipe. “File powder” is a unique ingredient for some; the American Indians added it to dishes. It’s dried, ground sassafras leaves, which add an earthy flavor, thickening the soup a bit too. Vary this recipe by using different meats, sausages, seafood, even different vegetables. Purists would say to look for fresh shrimp with heads on; add the shrimp shells plus shrimp heads (and any other fish bones) to a By JEnniFEr COtE pressure cooker (or regular pot), and cook up a flavorful stock to use as a base for this gumbo. Serve with rice and bread to complete the meal. Serves 8.
Contra Costa Marketplace - Jan 2016
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