12745 Carolina Seafood Gumbo Makes 6 servings Wed Aug 06 07:56:16 -0700 2008 Tue Feb 03 10:47:13 -0800 2009 Licensed http://www.chow.com/recipes/12745 Tue, 03 Feb 2009 18:47:13 GMT Despite popular perceptions, Louisiana does not have a monopoly on gumbo, this version being just one example of the many gumbos that have been prepared in the coastal Carolina Lowcountry ever since the days of the great rice plantations. What makes this gumbo different from the Creole style is not only the absence of a roux base but the bacon, which is considered absolutely essential to the flavoring. Furthermore, unlike the Louisiana concept, the seafood in this gumbo is purposely overcooked to enrich both the flavor and texture of the dish. Do not use a smoky artisanal bacon, which might overpower the delicate seafood.

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  • In a large, heavy pot, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Add the chicken to the pot, cook on all sides till golden, transfer to a plate, and when cool enough to handle, shred the meat. Add the onion, bell pepper, garlic, thyme, salt and pepper, and Tabasco to the pot, reduce the heat slightly, and cook, stirring, about 3 minutes. Add the okra, stir, and cook another 3 or 4 minutes. Add the bacon, chicken, tomatoes, shrimp, and oysters plus their liquor and stir. Add the broth, water, bay leaves, and lemon halves plus, if necessary, enough additional water to just cover. Simmer, covered, for 2 hours, stirring occasionally.
  • Discard the lemon halves and ladle the hot gumbo over rice in deep soup plates or bowls.
    • ]]>     http://www.chow.com James Villas 50 Main 4 thick slices slab bacon, rind removed

    ]]>     4 chicken legs or thighs, boned and patted dry with paper towels

    ]]>     2 onions, diced

    ]]>     ½ green bell pepper, seeded and diced

    ]]>     2 garlic cloves, minced

    ]]>     ¼ teaspoon dried thyme

    ]]>     Salt and freshly ground black pepper to taste

    ]]>     Tabasco sauce to taste

    ]]>     One 10-ounce package frozen okra, thawed

    ]]>     4 ripe tomatoes, seeded and chopped

    ]]>     2 pounds fresh medium shrimp, shelled and deveined

    ]]>     1 pint fresh shucked oysters, liquor included

    ]]>     1 quart canned clam broth

    ]]>     1 quart water

    ]]>     2 bay leaves

    ]]>     1 lemon, halved and seeded

    ]]>     Buttered boiled rice

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