Christmas Eve traditions

Holiday traditions are wishy-washy at my house. They only thing that's for sure is that nothing is ever the same. Sometimes we visit family on the other West Coast; sometimes we go to friends; sometimes we stay home and I cook.

My wolverine asked me this week if we are going to Tarpon Springs on Christmas Eve day to buy seafood as we usually do. Usually do? We did it last year. Drove all the way from St. Pete to Pelican Point Seafood in Tarpon Springs to buy big Gulf of Mexico shrimp and stone crab claws. Oh, and a couple tubs of clam chowder. (The woman who helped us wondered why we'd come all that way. "Don't they have seafood in St. Pete?) Well, yes, but my son and I had a good time planning the meal while Wolverine Sr. was at work.

So I guess Wolverine Jr. is right about one thing. We always seem to have seafood on Christmas Eve. Not the Feast of Seven Fishes like the Italians, but usually shellfish of some sort. Some years, I've even made gumbo. And when I do, here's the recipe I use. Oh, and we're headed up to Tarpon next Wednesday to pick up the shrimp and crab. Maybe we'll have a little Christmas Eve Greek food for lunch.

Jumbo Gumbo
1 1/2 pounds head-on shrimp, uncooked (see note)
3 cups water
2 onions, divided use
2 bay leaves, divided use
1/3 cup vegetable oil
1/2 cup all-purpose flour
3 tablespoons butter
1 green bell pepper, seeded and minced
2 celery stalks, minced
3/4 pound, spicy or andouille sausage, cut into 1/2-inch slices
1 whole chicken breast, cut into 1/2-inch chunks
2 cloves garlic, crushed
1/2 teaspoon dried thyme
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne
1 cup chopped, peeled, canned plum tomatoes
1 1/2 cups frozen okra (see note)
2 small cans crabmeat, drained
Cooked rice for serving
Hot sauce (optional)

Peel and clean shrimp, reserving heads and shells. Cover shrimp and refrigerate until ready to use.
Place the shrimp shells and heads in a saucepan with the water, one peeled and quartered onion and 1 bay leaf. Bring to a boil, then partly cover and simmer for 20 minutes. Strain, setting liquid aside, and discard shells.

To make the roux, heat oil in a heavy-bottomed skillet. When the oil is hot, add flour, a little at a time, and blend to a smooth paste.

Cover over medium-low heat, stirring constantly for 25 to 40 minutes. It is done when mixture is the color of a penny or peanut butter. Remove from the heat and continue stirring until cool.

Melt butter in a large, heavy-bottomed saucepan or flameproof casserole with lid. Finely chop remaining onion and add to the pan with the peppers and celery. Cook over medium-low heat, until the onions are soft, stirring occasionally. Do not allow vegetables to brown.

Add the sausage and chicken, stir well, and cook for 5 minutes. Add garlic, stir, and cook for another 2 minutes.

Add the remaining bay leaf, thyme, salt, black and white pepper and cayenne. Stir well, then add reserved shrimp stock and plum tomatoes. Bring to a boil, partly cover the pan, lower the heat, and simmer for about 20 minutes.

Whisk in the roux. Raise the heat and bring to a boil, whisking well. Lower the heat again and simmer, uncovered for 40 to 45 minutes longer, stirring occasionally. While pot is simmering, remove okra from the freezer to thaw.

Stir in shrimp, crabmeat and okra. Cook for 4 to 5 minutes or until shrimp is pink and okra is cooked through. Serve over a mound of rice. Offer hot sauce.

Serves five to six.

Notes: If you don't want to use head-on shrimp, don't worry. The heads add more flavor to the stock but the gumbo won't be hurt tremendously if only body shells are used. Also, you can use fresh okra in place of frozen. If so, slice it in 1/4- to 3/4-inch rounds and add it to the pot with the garlic. Cook until the okra stops producing "threads."

Source: Adapted from The Soup Bible by Debra Mayhew (Anness Publishing, 1999).

Photo by Scott Keeler, St. Petersburg Times

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Comments

[Jackie in Tampa]

Well since I'm exhausted after reading this recipe I can only say I won't be attempting it but will stop by to get your leftovers. Later I'll send you our annual New Year's bourbon weiner recipe...simple.

[Stir Crazy]

No thanks on the Bourbon Wieners! Burp! Though I might take a swig of the bourbon.

There are lots of simple gumbo recipes on the Web, but this is an authentic version, which does take time. That's why I only make it once a year.