August 08, 2012
Chef Calvin Coleman’s Gulf Seafood and Gator Sausage Gumbo
Serves 6 to 8. Recipe is from chef Calvin Coleman of Naomi’s Catering in Gulfport, Miss.
1 lb. smoked alligator and pork sausage, cut into 1-inch slices
1/2 cup vegetable oil
1/2 cup flour
1 cup diced onions
1 green bell pepper, diced
1/2 cup diced celery
1/4 cup minced garlic
21/2 quarts hot shellfish stock
2 lbs. 50 to 60 shrimp, peeled, deveined and divided
1 lb. claw crabmeat
1 lb. jumbo lump crabmeat
1 bay leaf
1/2 tsp. dried thyme
3/4 tsp. Cajun seasoning
1/4 cup sliced green onions, white and green parts
1/2 cup chopped parsley
Salt and black pepper to taste
1. In a heavy-bottomed stockpot, cook sausage over medium-high heat to render fat. Remove sausage and set aside.
2. Add vegetable oil to rendered fat. Whisk in flour, stirring constantly until caramel-colored roux is achieved. Add onions, bell pepper, celery and garlic and sauté 3 to 5 minutes until vegetables are wilted. Blend in sausage and sauté an additional 3 to 5 minutes.
4. Slowly add hot shellfish stock, one ladle at a time, stirring constantly to incorporate. Add half of shrimp and claw crabmeat. Bring mixture to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally. Additional water may be added during cooking process to retain volume.
5. Fold in the remaining shrimp and lump crabmeat, then season mixture with bay leaf, dried thyme and Cajun seasoning. Return to a low boil and cook approximately 5 minutes, stirring often. Stir in green onions and parsley, then adjust seasonings to taste using salt and pepper. Serve over cooked rice.