Fresh Fish And Dried Shrimp Gumbo

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You can use whatever fresh fish you like in this recipe. from the prudhomme family cookbook.

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Steps

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Place shrimp and 2 cups hot water in a bowl and soak for about 2 minutes.

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Peel off and discard any shrimp shells.

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Place shrimp in another bowl with the remaining hot water.

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When there are no shells left , add the first 2 cups of water to the second bowl and set aside.

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Heat oil in a large cast-iron skillet over high heat until hot and just short of smoking , about 3 minutes.

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Using a long-handled whisk or wooden spoon , gradually stir the flour into the hot oil , whisking or stirring constantly until smooth.

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Cook , stirring or whisking constantly , until roux is light medium brown , 2 to 3 minutes.

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Reduce heat to low and continue cooking until roux is medium brown , 1 to 2 minutes more , stirring constantly.

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Be very careful that it does not scorch or splash on your skin.

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Remove from heat and continue stirring until roux stops getting darker , about 3 minutes.

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Set aside.

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In a heavy 6-quart skillet or dutch oven , combine the 2 quarts water with the onions , peppers , celery ,.

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Ingredients

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dried shrimp, hot water, vegetable oil, all-purpose flour, water, onion, green bell pepper, celery, garlic cloves, cayenne pepper, black pepper, green onion, bass fillet, salt, cooked rice