Kat's Fish Gumbo
3 Cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped green pepper
4 tbsp minced fresh garlic
For the roux...
3/4 cup vegetable oil
3/4 cup all-purpose flour
1/2 cup lard or vegetable oil
10 cups chicken stock
1 pound andouille sausage (preferred) or Polish sausage cut into 1/2 inch
pieces.
1 pound boneless northern pike or walleye filets cut into 1 inch squares.
1 pound peeled and deveined medium-size shrimp
2 cups long grain rice
Dry ingredients:
3 whole bay leaves
3 tbsp Space Alien's Cajun spice*
3 tbsp Space Alien's Seasoning Group*
(*Available from Space Alien's Grill & Bar, phone 701-223-6220 or
www.spacealiens.com
PREPARATION:
Heat 1/2 cup vegetable oil or lard in a large heavy skillet over medium-high
heat. Add garlic, onion, celery and green pepper. Stir and continue to cook for
5 minutes. Transfer the vegetables to a large saucepan or a large dutch oven.
To make the roux, heat 3/4 cup vegetable oil in a heavy skillet over high heat
until it begins to smoke (about 4-5 minutes), then gradually add the flour,
whisking it continuously with a long handled metal whisk. Conintue to whisk
until the roux turns dark brown (about 2-4 minutes) Be especially careful to not
allow the roux to scorch. Remove from the heat and set aside.
Add chicken stock and dry ingredients to the vegetables and bring to a boil. Add
roux by the spoonfull to the boiling stock, stirring until it is dissolved.
When the roux is entirely dissolved, add sausage and rice, return to a boil,
then reduce heat, cover and simmer for 20 minutes.
Bring it to a boil and add the shrimp and fish, return to a boil and cook 2=3
minutes. Remove the bay leaves and serve immediately. You can add more cajun
spice if you like your gumbo on the spicy side.
This recipe makes 15 to 20 servings