Gerrard’s Seafood Extravaganza (Gumbo)
Author: Chef Shamy
Submitted by Steve Gerrard "I looked up a recipe for a seafood gumbo and went to the store with a list of ingredients. I became frustrated when I couldn't find all the items in my local Utah grocery store. On that day the store was giving samples of Chef Shamy's Crab and Lobster Bisque. I tasted it and it was wonderful. I immediately thought, "I can use this as my base for the gumbo and all I have to do is add stuff to it." My frustration turned to excitement. I picked up several containers, bought the rest of the "stuff" I wanted to add, and went home and created my "recipe". I have received so many complements and raves from family and friends, that it has become my signature dish. All made possible by Chef Shamy's wonderful bisques. My freezer will always have several containers, ready to make my day." -Steve Gerrard
- 2 containers of Chef Shamy’s Crab or Lobster Bisque
- 8 large scallops cut into chunks or an equivalent amount of bay scallops (so you don’t have to cut them up)
- 2 Alaskan King Crab legs
- 2 handfuls of cooked medium, tail off shrimp
- 2 Andouille Cajun Sausages
- 3 big cloves garlic smashed with a garlic press
- ½ green pepper chopped
- ½ yellow pepper chopped
- ½ red pepper chopped
- 2 bay leaves
- Cayenne pepper
- Cajun seasoning
- Take the meat out of the crab legs and break into small bite size chunks.
- Cook the sausages in a skillet or on the grill and cut into chunks. I usually split the sausage lengthwise and then cut into half moon pieces.
- Put Chef Shamy’s Bisque in a large pot on medium heat combined with the peppers, bay leaves, sausage, crab meat and shrimp.
- In another skillet melt the butter, add the garlic and sauté until lightly brown. Add the scallops and sauté until barely cooked.
- Add the entire contents of the skillet to the mixture in the pot. Heat thoroughly, stirring occasionally.
- Season with the Cayenne pepper and Cajun Seasoning to taste.
- Simmer for about 20-30 minutes.
- Serve with a good crunchy bread to mop up the sauce. I usually use a large round sourdough.