Danny Glovers Seafood Gumbo Recipes

DANNY GLOVER'S SEAFOOD GUMBO

Steps:

• First, make a roux. In a medium-size cast-iron skillet, melt the butter over medium-high heat. Stir in the flour. Cook, stirring often, about 15 to 20 minutes until the roux is deep brown in color. Watch the mixture closely and adjust the heat to keep from burning. Remove from heat and set aside.
• Meanwhile, in an 8-quart pot, combine the chicken and water. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until the chicken is cooked through. Remove the chicken from the pot and set aside to cool.
• Add the turkey sausage, tomatoes, onion, bell pepper, bay leaves, rosemary, thyme, and crushed red pepper to the pot. Simmer for 30 minutes. Stir in the roux into the gumbo, a spoonful at a time. Season with salt and pepper to taste. Simmer 20 to 30 minutes longer. While the gumbo is simmering, remove the skin and bones from the cooled chicken. Tear the chicken into bite-size pieces. Add the chicken, shrimp, and crabs to the pot, and cook for 5 minutes, until the shrimp is cooked through. Stir in the file powder, cooking just until the gumbo is slightly thickened.
• In large soup plates, ladle the gumbo over scoops of hot rice. Sprinkle with chopped parsley and serve immediately.

CHICKEN AND SEAFOOD GUMBO

Steps:

• Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam. Keep stirring. As the roux cooks, the color will darken and the flour will have a nice nutty aroma. It should take about 15 minutes to fully develop a nice dark brown roux.
• When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10 to 15 minutes. Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken broth a little at a time to make sure the roux mixes well and is incorporated. Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, Hot Sauce and season with salt and pepper.
• Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally. In the last 7 minutes, add the shrimp and cook until no longer pink. At the very last minute add the fresh cilantro. Season with more salt and pepper, if necessary. Remove bay leaves and serve with rice and crusty flat bread.
• Roughly chop the chiles and jalepenos discarding the seeds. Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt. Process until desired consistency. If it's too dry add a little water. Pour mixture into a small saucepan and simmer for about 10 minutes. At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce. Season with more salt, if necessary.
• In a medium covered saucepan bring salted water to a boil. Add the rice, cover and lower the heat. Cook for 20 minutes until water is absorbed.

NANA'S CHICKEN SEAFOOD GUMBO

Steps:

• In a heavy Dutch oven, heat oil. Add the flour and stir and cook until the mixture darkens to a brown color, about the shade of peanut butter. Add the celery, onion, green bell pepper and garlic and saute until tender.
• Whisk in chicken stock, add the ketchup, chopped tomato, and okra. Let simmer for 2 1/2 hours. About 10 minutes before serving time add cooked chicken, crabmeat and shrimp and simmer. Add lemon juice, hot sauce and Worcestershire.

DANNY GLOVER'S FAVORITE LETHAL WEAPON SAUCE

Steps:

• In a bowl, combine all ingredients. Stir and let stand for 2 hours ? enough time for the chili powder to re-hydrate and other flavors meld together. Dip fries in sauce or use on hamburgers and hotdogs.

SEAFOOD GUMBO

Steps:

• Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
• Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
• Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
• Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
• While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
• Season the gumbo to taste with salt and pepper and serve over rice.