Next week, the Palmers are heading south for a family vacation to South Padre Island. And when I say family…I mean MY ENTIRE FAMILY. Sadie, Daddy, Courtney, Matt B, Taylor, Ben, Abby, Matthew, Jennifer, Layne, Larkin, Brian, James, Caleb and moi. Literally, all of us will be there, and I really am soooo excited.
Fishing, playing cards, swimming, walking on the beach, boating and reading are all South Padre traditions as is this recipe. We make it every time we vacation here with whatever is freshly caught off the bay. Be creative with the seafood you add, but take care to add Sadie’s Herbs de Provence. They bring a new level of sophistication to the tanginess of the gumbo, and elevate the flavors to a new height.
5 TBS Olive Oil
2 Vidalia onions, chopped
1 jalapeño, seeded, de-ribbed and chopped
3 cloves garlic, minced
2 cups celery, chopped
1 large can diced tomatoes
1 large can tomato sauce
1 bag frozen, sliced okra * I omit this when I make it
1 pound white fish filets
1 pound shrimp, peeled and deveined
1 box Tony Cachere’s Gumbo mix
1 quart chicken stock
3 TBS Herbs de Provence
Tony Chachere’s all purpose seasoning
Salt and Pepper
3 cups cooked white rice
1.) Heat 3 TBS olive oil in a large soup vessel over medium heat. Add onions, jalapeño, garlic and celery. Sauté until vegetables begin to soften.
2.) Add diced tomatoes and okra (if using) and stir to combine. Lower temperature to medium-low heat.
3.) Meanwhile, season both sides of fish filets with Tony Cachere’s seasoning, and sauté in 2 TBS olive oil over medium heat until cooked through, 3-5 minutes.
4.) Add contents of Tony Cachere’s gumbo mix to the soup pot, and substitute chicken broth for the amount of water suggested on the back of box. Raise heat to medium-high.
5.) Add shrimp, prepared white fish, tomato sauce and herbs to the soup pot. Stir and cook until shrimp is completely cooked through.
6.) Taste and adjust seasonings with salt and pepper as needed.
Serve hot in a large bowl with 1/2 cup of white rice.
-ciao for now-
photo credit: Patrizia Montanari