Fisherman’s Wharf Seasoning is our take on Old Bay. Meant for seafood dishes, but universal in its usage on eggs, fried snacks, sauteed vegetables, and any number of other dishes.
All the work for gumbo is at the front. The long process of making a dark roux without burning it is worth the effort, but after that, it’s smooth sailing. Serve this stew over steamed rice and you’ll wonder why you never bothered to learn how to make gumbo before.
Ingredients
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup onions, chopped
3/4 cup green bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
2 tbsp Fisherman’s Wharf seasoning
6 cups seafood stock or chicken stock
1/2 lb andouille sausage, cut into 1/2 inch pieces
1/2 lb shrimp, shelled and deveined
1/2 lb chicken breast, cooked and hand shredded
Salt and cayenne
Directions
Begin by making a dark roux. In a large pot, whisk oil and flour over medium heat until the mixture turns a deep brown color. This should take several minutes and should not be rushed.
Add onions, green bell peppers, celery, and garlic. Saute for 3-5 minutes until vegetables become soft. Add Fisherman’s Wharf Seasoning and stir for 1 minute.
Gradually add the stock about 1/2 cup at a time, stirring constantly to prevent lumps. Once all the liquid has been incorporated, add the andouille sausage, shrimp, and shredded chicken. Increase heat to high and bring the mixture to a boil, then reduce to a simmer.
Allow the gumbo to simmer for 30 minutes uncovered, stirring occasionally. Season to taste with salt and cayenne. Serve hot over rice.
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