Senegalese-Style Seafood Gumbo
- TOTAL TIME: 45 MIN
- SERVINGS: 6
Inspired by his time in Senegal, chef Sean Brock created this delicious, untraditional gumbo using dende (palm) oil, dried shrimp and fish sauce.
- Two 1-pound red snappers—cleaned, filleted, skinned and coarsely chopped, heads and bones reserved
- 1 quart chicken stock or low-sodium broth
- 1 onion, chopped
- 3/4 pound okra, thinly sliced and smashed in a mortar and pestle
- Two 3-ounce cans smoked oysters
- 10 small dried shrimp (see Note)
- 6 garlic cloves, thinly sliced
- 3 dried cayenne or arbol chiles
- 3 tablespoons Asian fish sauce
- 18 large head-on shrimp (about 2 1/4 pounds)
- 1/2 cup palm oil (see Note)
- 1/2 pound jumbo lump crabmeat
- Kosher salt
- Steamed rice, for serving
- In a large pot, combine the fish heads and bones with the stock, onion and 8 cups of water and bring to a boil. Reduce the heat to low and simmer for 20 minutes, skimming off any foam from the surface. Strain the broth into a large bowl.
- Wipe out the pot and return the broth to it. Add the okra, oysters, dried shrimp, garlic, chiles and fish sauce and bring to a simmer. Cook over moderately low heat for 10 minutes, stirring occasionally. Add the snapper fillets, shrimp and palm oil and simmer until the fish and shrimp are just cooked through, about 4 minutes. Stir in the crab and cook for 1 minute, until heated through. Season with salt. Serve with rice.
Slightly sweet brown ale quells the heat of this spicy gumbo.
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