February 10, 2012
Mardi Gras starts Friday, Feb. 10 in Galveston, Texas and the FOX 26 News crew visited Gumbo Bar. Owner Danny Hart and chef Zenaido Castorena showed food radio talk show host Cleverley Stone how to make their award-winning gumbo. They also shared their secret ingredient with FOX 26 — cubes of prime rib! The cooking apparatus there was also pretty remarkable.
The Gumbo Bar cuisine is described as “a cross between San Francisco and New Orleans.” In addition to gumbo, the menu also features little neck clams and po-boys.
Hart and his partners at the Galveston Restaurant Group own six restaurants, five of which are on the island including Gumbo Bar, Mario’s Seawall Italian Restaurant, Papa’s Pizza, Saltwater Grill and Sky Bar Steak & Sushi.
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(PS: She gives out restaurant gift cards on every radio show!)
Note: We respect the wishes of the Gumbo Bar, and not share their secret gumbo recipe.
We hope you will enjoy this ‘island inspired seafood gumbo’ recipe by Emeril Lagasse.
Island Inspired Seafood Gumbo with Coconut Milk
Recipe courtesy Emeril Lagasse, 2006
Rated 4 stars out of 5
Total Time: 53 minutes
Prep: 20 mins.
Cook: 33 mins.
Yield: 3 quarts
- 2 tablespoons vegetable oil
- 1 cup small dice yellow onion
- 1/2 cup small dice red bell pepper
- 1/2 cup small dice celery
- 1 pound callaloo or mustard greens, roughly chopped
- 2 tablespoons minced shallots
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced green onion bottoms
- 2 teaspoons minced garlic
- 1 tablespoon lime zest
- 4 cups shrimp stock or fish fumet
- 2 teaspoons fresh thyme leaves
- 1 1/2 cups unsweetened coconut milk
- 1/4 cup fresh lime juice
- 1/2 Scotch bonnet pepper
- 1 3/4 teaspoons salt
- 3/4 pound medium shrimp, peeled and deveined
- 3/4 pound red snapper fillet, cut into 1-inch pieces
- 1/2 pound calamari, cut into 1/2-inch rings
- 1/4 pound crabmeat, picked over for shells
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh cilantro leaves
- Cooked rice, for serving
1. Set a 6-quart pot over medium-high heat and add the vegetable oil. Once the oil is hot, add the onions, bell peppers and
celery to the pot and sauté until the onions turn translucent and the peppers and celery are softened, about 3 to 4 minutes.
2. Add the callaloo and sauté for 3 minutes. Add the shallots, ginger, green onion bottoms, garlic and lime zest to the pot and
sauté for 1 minute.
3. Pour the stock, thyme, coconut milk, lime juice and Scotch bonnet pepper to the pot and raise the heat to high. Bring the pot
to a boil and reduce to a simmer. Allow to simmer for 20 to 30 minutes, then add the shrimp and fish to the soup.
4. Allow to cook for 4 minutes then add the calamari, crabmeat, Worcestershire sauce, parsley, and cilantro. Taste and re-season the gumbo,
if necessary, and cook for an additional 2 minutes. Serve immediately, in warmed bowls with 1/4 cup of rice for each serving.
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