Derrick’s Seafood Gumbo (6-8 Servings)

Mahi-mahi 3 fillets approx 5 oz each

Shrimp raw Peeled 10-15

Scallops raw small to medium 10-15

Portuguese Sausage 1 stick cut length wise then cut into ½ moons

Okra 1 frozen bag

1 Green Bell pepper chopped

1 Medium Onion chopped

Celery 4-5 stocks chopped

Garlic 4-5 cloves minced

2 cans Tomato sauce

1 Package Zatarain’s Crab Boil Packet

Cajun seasoning ½ Tbsp

Chicken Stock 3 cans

Water 2-3 cups

Salt to taste

Roux

1 cup Canola Oil

1 ¾ cup Flour

Heat oil in heavy bottomed pan.

When oil is hot, gradually add flour, stirring continuously until well mixed.

Lower heat and continue stirring until brown. Do NOT stop stirring or it can burn!

Remove from pan and set aside. 

Cut celery, okra, & bell peppers to desired size. Mince garlic. Dice onions. Cut sausage into 1/2 inch pieces. Mahi into 1" chunks.

Place chicken broth and stewed tomatoes into very large pot. Add veggies and garlic(which can also be sautéed beforehand). Add sausage and Zatarain’s packet (treat it carefully so as not to break it!)

After 15-30 minutes at medium high heat, take out the spice bag.

Simmer 10-15 minutes after adding the roux, okra, fish, shrimp, and scallops.

Pour a glass of your favorite beverage…sit, breath, and enjoy! This one is a real winner!

Uncle Willy’s Crème Brule

Whipping Cream 1 Qt.

Sugar 2 cups

Egg Yolks 10 ea

Vanilla 1 Tbsp

Into a bowl, separate 10 egg yolks from the whites

With a spoon scramble the yolks

Set aside

In a sauce pan, over medium heat, combine whipping cream, sugar and vanilla

Stirring constantly, heat until steam starts to rise. Do not boil

When heated thru, slowly pour 1 cup of mixture into bowl of yolks. Mix together

Slowly pour remaining mixture into bowl and mix together (Use caution as this could turn into scrambled eggs)

Pour mixture into 6 ramekin bowls

Place ramekins in a pan that you can add about ½ to 1 in of water surrounding the bowls

This will ensure even cooking

Bake at 325 degrees 30-35 minutes or until it sets up

Remove from pan and chill in refrigerator 2-3 hours

When chilled, sprinkle tops of ramekins with 1/2 Tbsp of sugar

Brown sugar with torch or place in broiler until sugar browns

You can serve it warm, or, place back into refrigerator to serve ice cold