Check, Please! Foodie in Residence blog

Fish Gumbo and Football

Foodie in Resdience Blog

Amy Cavanaugh

Discuss >

Fish Bar Gumbo

Fish Bar Gumbo

Whether you’re still searching for the perfect Super Bowl party food or you just want a spicy meal to warm you up this winter, we’ve found the perfect recipe – Fish Bar’s gumbo. The Lakeview restaurant shared their recipe for the seafood and sausage dish, which is served with rice.

Fish Bar’s Gumbo

Yields 2.5 quarts

Ingredients:

  • ½ pound andouille sausage, large dice
  • 1.5 quarts crab stock (fresh or made with 1.5 quarts water and 1.5 oz. crab base)
  • 1.5 cups peeled and diced plum tomatoes
  • ½ cup diced celery
  • ½ cup diced Spanish onions
  • 8 oz. fresh or frozen diced okra
  • 1 green bell pepper, diced
  • 2.5 tbsp. minced garlic
  • 6 sprigs thyme
  • 2/3 cup dark brown roux (recipe follows)
  • 1 tbsp. gumbo file
  • ½ cup canola oil
  • cayenne, salt and pepper to taste
  • 12 oz. crabmeat, for garnish
  • 12 oz. wild rice cooked for garnish

Directions:

  1. Brown the sausage in the oil.
  2. Add celery, onions, and green pepper and cook until tender (~10 minutes).
  3. Add garlic & thyme.
  4. Add okra & tomato.
  5. Add crab stock and gumbo file.
  6. Bring to a boil and temper the roux into the soup by whisking briskly until the soup thickens (if it gets too thick add more stock).
  7. Return the soup to a simmer for 20 minutes.
  8. Season with salt, pepper and cayenne.
  9. Serve with crabmeat and wild rice

Roux

Ingredients:

  • 0.5 pound butter
  • 0.5 pound flour

Directions:

  1. Melt the butter in a heavy bottomed saucepan.
  2. Stir in the flour with a wooden spoon and stir continuously until the roux becomes dark mocha brown and smells toasty (not bitter).

Fish Bar
2956 North Sheffield Avenue, Chicago
(773) 687-8177
Website

Amy Cavanaugh writes about food, drink, and travel for publications in Chicago and elsewhere. She is also the weekend editor of Chicagoist.