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
- 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
- Brown the sausage in the oil.
- Add celery, onions, and green pepper and cook until tender (~10 minutes).
- Add garlic & thyme.
- Add okra & tomato.
- Add crab stock and gumbo file.
- 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).
- Return the soup to a simmer for 20 minutes.
- Season with salt, pepper and cayenne.
- Serve with crabmeat and wild rice
- 0.5 pound butter
- 0.5 pound flour
- Melt the butter in a heavy bottomed saucepan.
- Stir in the flour with a wooden spoon and stir continuously until the roux becomes dark mocha brown and smells toasty (not bitter).
2956 North Sheffield Avenue, Chicago
Amy Cavanaugh writes about food, drink, and travel for publications in Chicago and elsewhere. She is also the weekend editor of Chicagoist.
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