Monday, January 21, 2008

SEAFOOD GUMBO, BITCHES!!



That's right...SEAFOOD GUMBO. (Gasps from concerned "Vegans" abound).

I'll be the first to admit that every once in a while I like me some seafood. So sue me. And when I saw a picture of this recipe on the cover of "At Home With Kowalski's" I knew that this would be a perfect opportunity to have an affair with an old friend.

So, Seafood and I got down and dirty and created an unforgettable gumbo that was well worth the risk of jeopardizing my veganhood, as it was.

Just so ya'll know, I had to replace some butter with Earth Balance vegan margarine, and some "Wondra flour" (whatever the hell that is) with garbanzo fava flour and arrowroot because, well, I'm not THAT dirty.

Half way into making this dish I decided that "Chef Jeff" (the creator of this recipe) is a complete wussbag, so I added in some cayenne pepper to make this a little more hot...Cuz seafood and I like it hot, damnit.

I also replaced the recommended "Paul Prudhomme's Seafood Magic Seasoning Blend" with "Old Bay Seasoning" because I like to slum it a little.

Now, seeing as I have no need to scarf down two pounds of seafood in any measurable amount of time, I halved this recipe...O.K., that and the thought of 24 ounces of clam juice made me gag...Seriously...No two people need to consume 24 ounces of clam juice in a 48 hour period. Unless there is a bet involving a substantial amount of money, then I say knock yourself out.

With that being said, if I were feeding more than two I would suck it up, take the risk of clam juicing nightmares and buy the damn juice. I'm just not quite ready for such a big step, and Seafood understood..Because like we all learned in Seventh Grade health class, and from the Lifetime network, "No means No."

So, enjoy it while it lasts, because these are few and far between.

Jenni's Naughty Seafood Gumbo

4Tbsp Earth Balance Vegan Margarine
1 cup diced green bell pepper
1 cup diced sweet onion
1 cup diced celery
1 (14.5 oz) can diced tomatoes
1/4 cup Garbanzo Fava Flour
1/2 tsp Arrowroot
2 (12 oz jars) clam juice
1 lb raw shrimp, peeled and deveined
1 lb raw sea scallops
2 Tbsp Old Bay Seasoning
1/4 tsp Cayenne Pepper (Or more if you're not a total wuss)
2 Cups Basmati Rice (Cook rice according to package)
~snipped Italian parsley

In large skillet over medium heat, melt the Earth Balance; saute peppers, onion and celery until translucent (about 5 minutes).

In small bowl, combine tomatoes, flour, and arrowroot; stir into pan vegetables over low heat (6-8 minutes). Add clam juice, a little at a time, stirring constantly. Simmer 30 minutes, stirring every five minutes.

Add shrimp, scallops, Old Bay, and cayenne, continue cooking until seafood is fully cooked (10-12 minutes).

To Serve: Divide gumbo among each of eight soup bowls; place ladle of rice in center of gumbo, garnish with parsley.

Serves 8...or four really hungry SOB's