I recently had an opportunity to eat some of the best seafood gumbo I’ve ever had. They sell it by the pint/quart at a fresh seafood store in Panama City Beach, Florida, called Buddy’s Seafood Market. I’m including the link to their store, but let me just say that this is the quintessential Southern Seafood Gumbo – full of flavor and heat. Below is my attempt at recreating this Gulf of Mexico delicacy – it came out pretty darned good, if I do say so myself!
Here’s the recipe in case you want to have a go at this – ENJOY!
Fish stock: 3 cups water 1/2 to 3/4 lbs Alaskan whitefish fillets (more or less - enough to make a nice fish stock) Chesapeake Bay seasoning 3/4 tbsp chicken broth past 1 1/2 onions, blanched in unsalted butter Base stock: 1 1 1/2 tbsp olive oil 3-4 cloves fresh garlic (through the press) 2 tbsp flour 1/4 tsp garlic powder 1/2 (or more) freshly ground pepper Pinch (to taste) of the following: Cajun seasoning Cayenne Parsley Sprinkle Oregano Sage Basil Add above to fish stock and tomato sauce Tomato sauce: 1 can diced tomatoes, pureed in food processor 1/2 pint pizza sauce (san marzano tomatoes, garlic powder and basil) Add everything above together in stock pot plus; 6 giant sea scallops 1 package fako crab meat Another 1/2 to 3/4 lbs of alaskan whitefish fillets Enough celery to taste Sea salt to taste Chopped jalepeno to taste