Maryland Style Seafood Gumbo

I went grocery shopping today and picked up some items to make Seafood Gumbo so I thought I'd share the recipe with you. I am also making crab soup this week so I'll share the recipe for that as well. :)



Maryland Style Seafood Gumbo

1/4 C. oil

6 TBSP. all purpose flour

2 C. chopped onions

1 C. chopped green pepper

1 C. diced celery

3 large garlic cloves, minced

4 C. chicken broth

1 TBSP. chicken base

3 C. water

2 bay leaves

1 1/2 tsp. thyme

1 tsp. basil

1/3 C. parsley

1 tsp. lemon pepper

1/2 tsp cayenne pepper

1 tsp. black pepper

1 tsp. salt

1 TBSP. plus 1 tsp. Old Bay seasoning

2 TBSP. worchester sauce

1 - 14 1/2 ounce can of diced tomatoes seasoned with garlic, basil and oregno, or 2 C. fresh diced tomato seasoned overnight with 1 tsp. each of basil, garlic and oregno tossed in 1 TBSP olive oil

4 C. hot sausage or Keilbasa(if preferred less spicy)

4 C. cut okra

1 bag of clams (mahogany preferrably)

1 pound of lump crabmeat

1 1/2 pounds of peeled shrimp

3 C. scallops

NOTE: to make thicker gumbo remove 1 C. hot liquid from pot and add 1 TBSP. cornstarch and mix with wire wisk, careful to remove ALL lumps, until a thickened sauce forms (consistancy of glue). Then add to pot and stir to incorporate. Let stand 5-10 minutes before serving to thicken.


In a large pot combine oil and flour. Cook over medium heat stirring constantly with wire whisk until roux has formed a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2-3 minutes, stirring constantly. Slowly add chicken broth and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, black pepper, old bay, worchester sauce and tomatoes. Cut sausage into 1/2 inch peices. Add to pot along with okra. Cover and simmer for 1-1 1/2 hours, stirring occasionally. Add clams, crabmeat, shrimp and scallops. Simmer 15 minutes longer. Serve over hot buttered rice.

Saffron Cheesecake in Gingersnap Crust

Saffron Cheesecake in Gingersnap Crust:

10-inch springform pan
1/4 teaspoon saffron
4 teaspoons lemon juice
3 lb. nonfat cream cheese, room temperature
11/2 cups sugar
Eggbeaters (to equal 4 eggs)
1 cup sour cream
zest of one lemon
1 teaspoon cardamom powder

Gingersnap Crust
1 1/3 cups crushed gingersnaps (about 30)
1/4 cup butter, melted

Dissolve saffron in lemon juice, set aside. Combine gingersnaps and butter and press into bottom of springform pan. Refrigerate. Preheat oven to 350 degrees. Process cream cheese and sugar in food processor or by hand. Add eggbeaters, a little at a time. Add remaining ingredients. Pour batter into springform pan and bake on middle rack of oven for one hour. Turn off oven and leave the cheesecake in the oven one more hour. Cool to room temperature and refrigerate six hours or overnight.

Saffron Cake

• 
  Saffron Cake:
  
  The night before:
  
  Steep 1/2 sachet of saffron in 6 tbsp. boiling water overnight. Strain before using, reserving water.
  
  the cake:
  
  1 stick of butter, room temperature
  1 cup of sugar
  3 eggs
  1 teaspoon pure vanilla extract
  2 1/4 cups cake flour
  1/4 tsp salt
  1 tbsp baking powder
  2/3 cups milk
  saffron water~6 tbsps.
  
  Combine butter and sugar, beat until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until blended. Sift together cake flour, salt and baking powder. Add flour mixture and blend well. Add milk and saffron water and beat till well blended. Pour into greased and floured Bundt pan. Bake at 375 degrees for 25-30 minutes or until toothpick inserted in center comes out clean.
  
  oven temp: 375
  bake time: 25-30 minutes
  
  Optional: Dust with powdered sugar or drizzle with a simple powdered sugar and water glaze.