Lobster Gumbo
When making any gumbo, it is important to start off with what is called a roux. The dark roasted mixture has a nutty taste that enriches the gumbo’s flavor.
Ingredients
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 medium onion diced
- 1 small red pepper and green pepper diced, seeds and membrane removed
- 2 celery stalks diced
- 1 tablespoon Cajun spice (more if you like it spicier)
- ½ cup dry white wine
- 2 cups lobster stock
- ½ cup water
- 1-14.5 ounce can diced tomatoes (I use fire roasted)
- 2 cups of frozen okra thawed
- 2 to 3 bay leaves
- 2 tablespoons fresh thyme minced
- 1 teaspoon fresh oregano minced
- 2 to 3 dashes of Tabasco sauce
- Fresh ground pepper and salt to taste
- 1½ cups bite-size pieces of cooked lobster meat
- White or saffron rice (prepared according to package directions)
Notes
Melt butter in a large saucepan over medium-high heat. Whisk in the flour. It will slightly bubble and foam. Turn the heat to medium-low and continually stir the mixture. Scrape the pan’s sides and bottom. The roux will darken quickly. Be careful not to burn it.
Add onions, peppers, and celery, coating them with the roux.
Mix in Cajun spice and cook for a few minutes. This will bring out the flavors of the spice and enhance the mixture.
Add the wine and cook for 5 minutes.
Add the lobster stock, water, tomatoes, okra, bay leaves, thyme, oregano, Tabasco sauce. Salt and pepper to taste
Simmer on medium heat for 1 to 2 hours partially covered, adding more lobster stock or water if needed.
A few minutes before serving stir in the lobster meat and serve over your choice of rice.
Makes 4 servings
