Monkeyface Eel & Coonstripe Shrimp GUMBO

September 24, 2013

Needless to say, this fish is a favorite in our house. You can cook it solo, or combine it with the coonstripe shrimp into one savory gumbo.

 

Monkeyface Eel/Coonstripe Shrimp GUMBO (so efficient!)

 

Ingredients:

  • 1/4 pound Italian sausage, sliced

  • 1 tablespoon olive oil

  • 1 small onion, chopped

  • 1 stalk celery, chopped

  • 1/2 green bell pepper, chopped

  • 1 box chicken broth

  • 1 28-ounce can crushed tomatoes

  • 2 tablespoons all-purpose flour

  • 1 tablespoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon dried thyme

  • 1 bay leaf

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • 1 teaspoon Creole (or Old Bay) seasoning

  • 1 teaspoon Worcestershire sauce

  • 4 scallions, finely chopped (1/2 cup)

  • 1/2 pound whole coonstripe shrimp

  • 1/2 pound monkeyface eel, cut into chunks

  • 1/4 cup chopped fresh parsley

 

 

Method:

  1. Sautee sausage, set aside

  2. Heat oil, sautee onion, celery, and green pepper and cook until soft. Add the chicken broth, tomatoes, reserved sausage, cover, and bring to a boil. Cook covered for 5 minutes.

  3. Whisk the flour and ½ cup water together, add spices and Worcesteshire, add to the pot, keep cooking for 10 more minutes

  4. Add coonstripe shrimp, monkeyface eel, reduce heat to medium, cook for 5 more minutes

  5. Add parsley and serve over rice.

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