60 Min
DF
GF
NF
Seafood Stew
Mardi Gras season always reminds me of the first time I tasted gumbo at a friend’s house in Galveston shortly after I arrived in Texas.
The rich and earthy stew was reminiscent of a good curry, but I was picking up new flavors as well. The taste of roux, or toasted flour, was new to me, as were seasonings such as sassafras and dried oregano.
After many attempts, I landed on a seafood stew that had all the elements of a gumbo but used deeply flavorful chickpea flour for the roux instead of white flour. This stew quickly became a family favorite, and it can be enjoyed with rice, bread or even noodles. I replace sausage with vegetables like carrots, parsnips or turnips — and the final addition of warming spices adds a wonderful aromatic finish.
Mardi Gras season always reminds me of the first time I tasted gumbo at a friend’s house in Galveston shortly after I arrived in Texas.
The rich and earthy stew was reminiscent of a good curry, but I was picking up new flavors as well. The taste of roux, or toasted flour, was new to me, as were seasonings such as sassafras and dried oregano.
After many attempts, I landed on a seafood stew that had all the elements of a gumbo but used deeply flavorful chickpea flour for the roux instead of white flour. This stew quickly became a family favorite, and it can be enjoyed with rice, bread or even noodles. I replace sausage with vegetables like carrots, parsnips or turnips — and the final addition of warming spices adds a wonderful aromatic finish.
60 Minutes
6
Notes & Variations
- To make caramelized onion purée, slice 2 to 3 large white or yellow onions and sauté in a few tablespoons of oil until a dark rich brown, frequently stirring. Let the onions cool for a few minutes then purée in a food processor. Store in the refrigerator for up to a month or in the freezer for up to 6 months.
- To make carrot curls, peel a carrot lengthwise and place the peels in ice water for about an hour. Drain and use.
Notes & Variations
- To make caramelized onion purée, slice 2 to 3 large white or yellow onions and sauté in a few tablespoons of oil until a dark rich brown, frequently stirring. Let the onions cool for a few minutes then purée in a food processor. Store in the refrigerator for up to a month or in the freezer for up to 6 months.
- To make carrot curls, peel a carrot lengthwise and place the peels in ice water for about an hour. Drain and use.
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There's nothing like a good hearty stew.
These recipes will hit the bullseye if a stew is what you're in the mood for!
WE LOVE STEWS
