Michelin Star Madeira Gumbo | For some reason, my parents moved me at a young age from the cold northeast to the hot south – the home of Gumbo. At first, Bruin and I were confused by this dish. It seemed like it was just a bunch of hillbillies standing among the shells of their downed beer cans taking turns stirring a mammoth vat of whatever crustacean they could have possibly beguiled from the depths to join their creepy menagerie. Even so, after a few incredulous years, we decided to give it a try. We made a few tweaks and turned what was once at best a questionable dining experience, into one of our team’s all time favorites.
So here we go. We make our gumbo with giant sea scallops and jumbo lump crab. We break out the big guns and saute our mirepoix of leeks, carrots and poblanos in a thick dark roux deglazed with sweet madeira wine. We then serve it over fluffy white rice steeped in worcestershire, along with toasted sourdough squares smothered in an ancho spiced cilantro butter.
Don’t mess with this gumbo.
* Make the butter for the garlic croutons in advance.
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- Canola Oil - 1 tablespoon
- Butter - 4 tablespoons
- Bread Flour - 55 grams (about 6 tablespoons)
- Sea Scallops - 4 (U/15), quartered
- Jumbo Lump Crab Meat - 8 ounces, picked over
- Madeira Wine - ¾ cup
- Vegetable Stock - 3 cups
- Leek - ¾ cup, quartered, thinly sliced, white & light-green parts only
- Carrot - ½ cup, brunoise
- Red Bell Pepper - ½ cup, brunoise
- Poblano Pepper - ¼ cup, brunoise
- Roasted Garlic - 1 tablespoon
- Cilantro - ¼ cup, torn, garnish
- Thyme Leaves - ½ tablespoon
- Bay Leaves - 2
- Chicken Bouillon Powder - 2 teaspoons
- Celery Seed - ½ teaspoon, grinded
- Fennel Seed - ½ teaspoon, grinded
- Cayenne - ⅛ teaspoon
- Sumac - ¾ teaspoon
- Sugar - ¼ teaspoon
- White Pepper - ¼ teaspoon
- Salt - 1½ teaspoon
- Olive Oil - 1 tablespoon
- Long Grain White Rice - ½ cup
- Vegetable Stock - 1⅓ cups
- Worcestershire Sauce - 1 tablespoon
- Cilantro - 1 tablespoon, finely minced
- Salt - ¼ teaspoon
- Sourdough Bread - 6 slices
- Butter - 5 tablespoons, softened
- Roasted Garlic - 1½ teaspoons
- Lemon Juice - ¾ teaspoon
- Cilantro - 1 tablespoon, finely minced
- Ancho Chili Powder - ¼ teaspoon
- Salt - ½ teaspoon
- Saute Pan - small
- Dutch Oven - medium
- Spice Grinder
- Saucepan - medium
- Wooden Spoon
- Remove any of the scallop side muscles. Trash those.
- Then cut your scallops into fourths. Quick math: 4 x 4 = 16 little scallop pieces.
- Grab your crab meat and give it a check to make sure no shells are mixed in.
- Pop both seafoods in the fridge. We won't need them till later.
- Now get all your veggies and spices together. There's a lot of them!
- Sift your flour into a cup and measure out 55 grams (roughly 6 tablespoons).
- Toast the fennel and celery seeds in the saute pan over medium heat - about 5 minutes.
- Then pour them into the spice grinder and grind them really well into a fine powder. Mix them with the other spices and set aside.
- Cut your butter into tablespoon size chunks and add it to the dutch along with the oil. Put over medium heat and let it get hot until the butter is melted and everything is just about to smoke - about 3 minutes.
- Now sprinkle the flour evenly around the dutch and whisk it rapidly until it's all mixed together.
- Then bring it to a simmer and cook your roux over medium-low heat until it's the color of chocolate milk - about 30 minutes.
- Now go ahead and toss in the leek, bell pepper, poblano and a pinch of the salt, and saute for just 2 more minutes.
- Add the garlic and cook for 30 more seconds, stirring it well so the flour doesn't burn.
- Raise the heat to medium and deglaze the pan with the madeira, stir fast, and cook for just 1 minute until it's all absorbed.
- Time for some more good stuff. Pour in the stock, scrape up any fond on the bottom of the pan, and add all the spices, sugar and the rest of the salt.
- Simmer for 30 more minutes (keep it at a steady simmer, but don't bring it to a boil) until it's nice & thick and easily coats the back of a spoon.
- Then toss in the scallops, give it a stir, and cook for 4 minutes.
- Then toss in the crab, give it a good stir again, and cook for just 1 more minute to warm through.
- Season to taste and that's all she wrote! Cover the dutch and set it aside on the stove top.
- Mince your cilantro. Cut it up finely but don't destroy the greens.
- Measure out your rice and get all your other ingredients together.
- Pour the stock and worcestershire in the saucepan and add the rice and a pinch of the salt. Then put it over high heat and bring it to a boil.
- Cover the pan, reduce the heat to medium, and simmer the rice for about 20 minutes until all the liquid is absorbed.
- Take the pan off the burner and let it rest for 5 minutes.
- Then stir in the cilantro and remaining salt to fluff it up a bit. Set it aside in a warm place while you plate.
- Preheat your oven to 400 degrees. Put the rack in the middle.
- Put the butter in the mixing bowl and put it in a warm place until it's softened.
- While the butter is doing it's thing, grab your square cutter and cut 2 squares out of each sourdough slice - for a grand total of 12.
- Lay the bread squares in one layer on a tin foil-lined sheet pan.
- Drizzle over the olive oil and a small pinch of salt.
- Go ahead and toss the pan in the oven and cook the bread until it's golden brown and crisp - about 8 minutes.
- Meanwhile, mince up your cilantro - slice through it, don't cross chop it or else you'll kill the poor herbs.
- Toss the cilantro, all the remaining ingredients and ⅓ teaspoon of the salt in the bowl, and fold the butter over and over to mix everything really well.
- Set the bowl aside (don't let the butter melt though).
- Once the bread is done, slather each square with a bit of the butter and keep it warm while you plate.
- Spoon a small portion of the rice in the center of the bowl.
- Top it with a big portion of the gumbo.
- Add a little more rice on top of the gumbo if you'd like (that's just us being fancy).
- Garnish with the cilantro and a few squares of the Cilantro Garlic Croutons. This one makes our mouths water!
* Make sure you sift the flour with a fine mesh strainer before you add it to the dutch - you don't want any clumps to burn.
* You'll have leftover butter for the bread. Feel free to just toast whole slices of sourdough and slather on that buttery goodness
* This is an awesome game day treat and one of our faves to make for friends!
If you’ve read this far, then you need to check out Spanked Crab Rolls and Jumbo Crab Tater Tots.
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