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Seafood-rich gumbo to ring in new year

My friend Ciji Ware tells me that while doing research in New Orleans on her novel “Midnight on Julia Street,” she learned that many Southerners make gumbo on New Year’s Eve. As the story goes, while you stir the roux, you think of all the family members and friends that you love and send them good wishes for the new year.

Microwaving the roux turns it the proper dark brown in a quarter of the time it needs to cook on the stovetop. The roux continues to cook as the vegetables soften and will become very dark.

I like to serve the gumbo in bowls with a scoop of rice in the center. I also offer warm, crusty bread to soak up the sauce.

Seafood gumbo

Prep: 30 minutes
Cook: 50 minutes
Servings: 8

Note: May be prepared up to three days ahead through step 3, covered and refrigerated. Reheat gently; add the seafood, sausage and file powder when the gumbo is simmering. Serve on a bed of rice if you like.

Ingredients:
1/2 cup canola oil
1/2 cup flour
1 large onion, chopped
1 each, seeded, diced: red bell pepper, green bell pepper
2 ribs celery, diced
4 cloves garlic, minced
1 can (14 1/2 ounces) diced tomatoes with juice
2 tablespoons tomato paste
6 cups chicken broth or fish stock
2 bay leaves

Fish & Seafood – Gumbo with Bill & Sheila

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