*This post marks Day 23 of Miss Ginsu’s 2008 Advent Calendar.
In my neighborhood, ‘tis the season of the big carp slaughter. Apparently it’s traditional for Polish folks to eat fresh carp for Christmas (part of the traditional “fish on holy days” tradition, no doubt) so the fishes are currently swimming about in cold-water pools waiting to be chopped up for dinners across the ‘hood.
Likewise, in Italy, southern folks celebrate the feast of the seven fishes over the holidays.
I, too, think of the sea when I think of Christmas. My mom’s family has a tradition having to do with eggs and herring roe (one I generally skip), but I appreciate the idea of honoring this season with the fruits of the sea.
Thus, I propose a seafood gumbo, one with red, white and green colors (for the sake of festivity) and fresh shrimp or clams (for the sake of tradition).
This recipe feeds many, doesn’t cost much to make and comes together without much fuss. In fact, the biggest pain is in the vegetable chopping — a task which may be farmed out to any eager-to-help holiday guests.
Christmas Gumbo (Serves 5-6)
1 lb sausage (chicken, pork or seafood)
3 Tbsp bacon fat or olive oil
2 Tbsp all-purpose flour
2 medium onions, diced
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
2 to 3 stalks celery, sliced into 1/2” pieces
1 bay leaf
1 tsp cayenne pepper (or less, if you’re sensitive)
1 pound okra (fresh or frozen), sliced in 1/2” pieces
1 14 oz can diced tomatoes
3 cups chicken stock or water
1/4 cup dry white wine
1/2 lb shell-on shrimp and/or 6 to 8 clams (optional)
1/4 cup chopped parsley
Salt to taste
6 to 8 cups cooked rice (for serving)
- In a heavy-bottomed pot or a dutch oven over medium heat, cook the sausage in the bacon fat or olive oil until it begins to brown.
- Remove the sausage from the pan, add the flour to the pan oils and stir well to incorporate the flour into the fat. Cook the flour mixture 3 to 5 minutes or until it begins to turn golden.
- Add the onions, bell pepper pieces, celery and bay leaf to the pot and cook 10 to 15 minutes, stirring well to cook evenly.
- Add the cayenne, okra, tomatoes and the stock (or water) and cook over medium heat, stirring frequently, until the okra is very tender, about 30 minutes.
- Add the wine and simmer for another 10 minutes.
- Bring the pot to a boil and add the shrimp or clams (if using). Cover and cook about 3 to 5 minutes — just long enough until the cook through and/or the clams have opened.
- Stir in the chopped parsley and adjust salt the and/or cayenne, if necessary. Serve hot over rice.
Serve with a sliced baguette, a crisp green salad and a glass of dry white wine or cold ale. The seasonal ales with some spice and citrus go nicely with this dish.