A Calamari Gumbo is a good winter dish.
But Calamari in any form is a bargain. Whether you bake, grill or deep fry it or even work it into a nice Gumbo, calamari tastes like none other from the ocean.
I like to cut calamari up like union rings. Dip them into butter and a crummy medium and deep fry them in light oil.
It can serve as an appetizer, a light snack or even as a starter before a main meal. Or you can even add it as part of your main course.
This deep fried calamari goes very well with old fasioned fish and chips as well.
But this Calamari Gumbo definitely does not lose its appeal just because it is a Gumbo or soup – or even a stew having Shrimp and mussels as company.
For this recipe we need:
*¼ cup Arrowroot Powder
1 cup Beef stock
1 cup diced Celery
1 cup Seafood juice
1 lb. Seafood (1/2 Calamari, 1/4 Shrimp and 1/4 Mussels)
1 medium size Onion
110g Garlic and Ginger
1large Red Pepper
2 cups Water
3 Bay Leaves
3 Tbsp. Walnut Oil
3 Tbsps. Olive Oil
4 Chile Peppers – it can be fresh or dry
Add salt and pepper to your taste.
Chop and dice all vegetables and set aside.
Heat the oils in a saucepan over medium-high heat.
When the oil starts to give out a thin trail of smoke it is then ready.
*Add the arrowroot powder to make a roux. Stir the roux and keeping stirring for about 5 minutes.
(You can take corn starch mixed lightly with water, making a soft past and introducing it bit by bit into your saucepan with oil.
Be certain that the oil is not too hot before introducing your past.)
Add the chopped vegetables and cook, stirring, about 5 minutes. The roux (if you used it) will turn brown – this is supposed to happen.
After the onions start to become translucent, add the liquids, spices and seafood and simmer on low heat for at least 60 minutes, uncovered.
The flavour of your Calamari Gumbo will be lighter the less you cook it. Ad an hour like I said and the soup will have a nice, even seafood flavour.
This Calamari Gumbo will serve about 6 people.
(...and about two bottles of white wine...)
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