Fish Gumbo and Football

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
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