TC Recipe: Seafood Gumbo

February 13 2014

By Sous Chef Danielle Lewis
Suggested Pairing: 2012 Three Bees Pinot Gris
Serves 4

Seafood Gumbo

As you might know, our Three Bees Pinot Gris celebrates fruit from our vineyard block 3B. Our modest apiary is nearby, so this label also sends a shout-out to our hard working estate honey bees. This wine expresses hints of citrus, namely lemon zest and tangerine. Sous Chef Danielle, hailing from Louisiana, goes right after that citrus with a dish of shellfish and some flavors of her youth. This recipe shares aspects of the Southeast and the Northwest, with the gumbo filé spice and Oregon Dungeness crab. This gumbo also features the “holy trinity,” know in Cajun cuisine as the use of onion, celery, bell pepper, and garlic. (Without the garlic it would be simply known as the “trinity.”) There is some bridging in this dish by the use of white wine with the chicken stock. There comes a point in this dish where you reduce the heat and allow to a simmer for up to an hour which allows all the flavors to marry together. Remember to stir it regularly – it will smell amazing. A chilled glass of Three Bees will pair beautifully with that aroma, and even more so while savoring it later. Enjoy. – Executive Chef Benjamin Nadolny

Ingredients

  • ½ cup Olive Oil
  • 6 Tbsp Flour
  • ½ cup Bacon, diced
  • 1 ½ cups Yellow Onion, small dice
  • ½ cup Celery, small dice
  • ½ cup Green Bell Pepper, small dice
  • 2 Tb Garlic, minced
  • 1 lb Tomatoes, fresh or canned, diced
  • 2 ½ qts Chicken Stock
  • ½ cup White Wine
  • 2 each Bay Leaves
  • 1 tsp Tabasco
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1 each Bay Leaf
  • 1 tsp Fresh Thyme, minced
  • 1 Tb Fresh Parsley, minced
  • 2 tsp Garlic Powder
  • ¼ tsp Cayenne Pepper
  • 2 lbs Raw Shrimp, peeled and deveined
  • 1 lb Oregon Dungeness Crab Meat
  • ½ lb Raw Bay Scallops
  • 4 cups Cooked White Rice
  • 1 tsp Gumbo Filé Powder
  • 2 each Green Onion, chopped

Preparation

  1. Brown flour in olive oil in a large heavy bottom pot over low to medium heat to make a roux.
  2. Add diced bacon to the roux and continue to cook over medium heat. Allow fat to render out.
  3. Add the onions, celery and green bell pepper to the roux and allow to soften, about 5-8 minutes.
  4. Add garlic, tomatoes, chicken stock, and white wine, stir until incorporated.
  5. Add all the herbs and spices and bring to boil.
  6. Lower your heat and simmer for 1 hour, stirring occasionally.
  7. Add raw shrimp, crab meat, raw bay scallops and cook until fully cooked through, about 10 minutes.
  8. Season with salt and pepper to taste.
  9. Serve over rice and sprinkle with chopped green onions and gumbo filé powder.

*Note: You can omit the Tabasco and cayenne pepper if you do not like spicy food.