Harlem’s Danny Glover’s Seafood Gumbo
Posted on December 23, 2010 by Harlem World|
We did not know Danny Glover, Harlem resident, activist, actor (Color Purple, Lethal Weapon), Board of Directors member of the The Jazz Foundation, and hosts of the annual benefit A Great Night in Harlem could cook. It came to our attention after reading his recipe for Seafood Gumbo on food diva B. Smith’s website. No, we don’t know if he’s in the kitchen with Mel “Mad Max” Gibson.Ingredients
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 three-pound chicken, cut into 8 pieces
3 quarts water
1 pound smoked turkey sausage, cut into 1/2-inch slices
6 medium tomatoes, peeled, seeded, and chopped
1 large onion, chopped
1 large green bell pepper, chopped
3 bay leaves
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1/2 teaspoon crushed red pepper
Salt and freshly ground black pepper, to taste
1 pound medium shrimp, peeled and deveined
2 Dungeness crabs, cooked, cleaned, and cracked
2-3 tablespoons file powder
8 cups hot cooked basmati rice
1/2 cup chopped parsley
Equipment
Medium-size cast iron skillet
8-quart stock pot
Preparation
First, make a roux. In a medium-size cast iron skillet, melt the butter over medium-high heat. Stir in the flour. Cook, stirring often, about 15 to 20 minutes until the roux is deep brown in color. Watch the mixture closely and adjust the heat to keep from burning. Remove from heat and set aside.
Meanwhile, in an 8-quart pot, combine the chicken and water. Bring to a boil, reduce heat, and simmer 30 – 45 minutes, until the chicken is cooked through. Remove the chicken from the pot and set aside to cool.
Add the turkey sausage, tomatoes, onion, bell pepper, bay leaves, rosemary, thyme, and crushed red pepper to the pot. Simmer for 30 minutes. Stir in the roux into the gumbo, a spoonful at a time. Season with salt and pepper to taste. Simmer 20 to 30 minutes longer. While the gumbo is simmering, remove the skin and bones from the cooled chicken. Tear the chicken into bite-size pieces. Add the chicken, shrimp, and crabs to the pot, and cook for 5 minutes, until the shrimp is cooked through. Stir in the file powder, cooking just until the gumbo is slightly thickened.
In large soup plates, ladle the gumbo over scoops of hot rice. Sprinkle with chopped parsley and serve immediately.
Serves 8 – 10
If you decide to make the gumbo let us know how it tastes?
Posted By:
Friday, December 24th 2010 at 7:49PM
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