Wednesday in Washington

We spent the last 3 days out on an island in the Puget Sound.  The forecast called for rain everyday but we had pretty amazing weather.  We built the largest fires and hiked all around.  Today we took the passenger ferry back and headed for Seattle.  Lunch at Maximilien...a nicely kept secret located at Pike Place Market.  Almost too full for dinner and we made the most delicious spicy seafood gumbo.  I swore I was too full to eat even the smallest amount but ended up having two helpings.  Recipe below.

Gumbo with Shrimp

Gumbo poured over Pearl Cous  Cous provided the most wonderful texture

Ingredients

• 1/2 red onion diced
• one red and one orange bell peppers diced (or several of the small sized red/orange peppers)
• 6 tablespoons veg or olive oil
• 6 tablespoons flour
• 1 clove garlic minced
• 1 can diced tomatoes with juice (14.5 oz)
• 4 cups vegetable stock
• 1 cup clam juice
• 2 bay leaves
• 2 1/2 tablespoons Creole Seasoning (makes it pretty spicy so may want to use less if you don't like it hot)
• 1/2 lb cooked andouille sausage (optional) we made it on the side 
• 1 lb large precooked shrimp
• 1 teaspoon file powder
• Pearled Couscous made according to package instructions 

Dice onion and peppers and have them ready to go.  Heat 6 tablespoons oil over med heat add in 6 tablespoons of flour and whisk until incorporated.  Cook mixture (roux) stirring constantly for 4 minutes. Careful not to burn.  Add in onion, garlic, and peppers and cook stirring occasionally until softened, about 8-10 minutes.

Add Tomatoes, stock, clam juice, bay leaves, creole seasoning and bring to boil over medium high heat then reduce heat to medium low and simmer for 30 minutes to blend flavors.  Stir in shrimp (and sausage if using it) Sprinkle in the file powder and stir for 30 seconds.  Remove from heat and discard bay leaves.

To serve, spoon pearled couscous (or rice) into warm bowls and ladle gumbo on top.