CHIPOTLE SEAFOOD GUMBO

Ingredients Weight Measure
Vegetable oil 3/4 cup
Yellow onions, chopped 1-1/2 cup
Green peppers, chopped 1 cup
Celery, chopped 1 cup
Garlic, chopped 4 cloves
Chipotle peppers in Adobo 6 ea.
All-purpose flour 1 cup
Seafood stock (or water) 5 cups
Bay leaves 2 ea.
Thyme, fresh 2 sprigs
TABASCO® brand Chipotle Pepper Sauce 1/2 cup
Salt and pepper as needed
Norwegian cod or haddock, cubed 1-1/2 lbs.
Norwegian salmon 1-1/4 lbs.
White rice, cooked as needed
Parsley, fresh 2 Tbsp.
Green onion, sliced 1/2 cup
Filé powder as needed

Method

  1. Heat the oil in a heavy-bottomed sauce pot. Cook onions, peppers, celery, garlic and chipotle peppers for about 5 minutes, stirring frequently. Add flour and cook over medium heat while stirring with a wooden spoon until mixture turns a peanut-butter brown (about 30 minutes).
  2. Using a whisk, add stock or water to mixture in stages. Add just enough liquid to cover the mixture. Then over medium heat, slowly whisk the mixture until it is well blended and simmering. Continue adding liquid until finished.
  3. Once all liquid is incorporated, add bay leaves, thyme and TABASCO® Chipotle Pepper Sauce. Season with salt and pepper. Reduce the heat to medium-low and allow to cook for 45 minutes, stirring occasionally.
  4. After soup has cooked and flavors are well balanced, add seafood and allow to cook for an additional 6-10 minutes. Remove bay leaf and thyme.
  5. For each portion: Place some rice in the bottom of a soup bowl. Ladle 5 oz. soup over and garnish with parsley, green onions and a dash of filé powder.

Yield: