Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc
Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc could be just the gluten free,
Seafood Gumbo
Ingredients
- 1 1/2 pounds Wild Caught, Head on, medium shrimp
- 4 tablespoons vegetable oil
- 4 tablespoons flour
- 2 cups onion, diced
- 1 cup celery, diced
- 1 cup green bell pepper, diced
- 1 cup red bell pepper, diced
- 1 pound okra
- 1/2 pound andouille sausage, diced
- 4 ounces tasso ham (or country ham), diced
- 1 tablespoon fresh ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 4 bay leaves
- 1/2 teaspoon cayenne
- 4 cloves garlic, crushed
- 1 pound crawfish tail meat
- 1 pound lump crab meat
- 12 oysters with liquor
- 1 tablespoon file powder (optional)
- 20 cups cooked rice
- green onions to garnish
- hot sauce to taste
Instructions
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