Ramadan’s Seafood Gumbo featuring New Africa Chicken Sausage

Ingredients

• 1 cup all-purpose flour
• ½ cup extra virgin olive oil
• 1 cup chopped celery
• 1 lg. green pepper, chopped
• 2 cloves of garlic, chopped
• 2 – 12 oz. pkgs. Tayyib brand large halal chicken sausage links
• 3 lbs. Crescent halal boneless, skinless chicken breasts and thighs
• 12 oz. package crawfish tails
• 3 – 6 oz. cans chopped clams
• 3 - 6 oz. cans white crab meat
• 1 lb. crab legs (optional)
• 2 lbs. large (40-60 count) cooked shrimp
• 2 – 1 lb. packages frozen chopped okra
• 2 – 14.5 oz. cans diced tomatoes
• 4 bay leaves
• 1 tbsp. sugar
• 1 tbsp. sea salt
• 2 tbsp. red pepper flakes
• 2 tbsp. Cajun seasoning
• 1 tbsp. gumbo file powder
• 1 tsp. paprika
• 2 cups long grain rice
• 6 quarts of water (more if needed)
• Non-stick cooking spray

Preparation

1. In a 16 quart stock pot, boil chicken breasts and thighs along with celery, onions, and green pepper in 3 quarts of water until chicken is no longer pink inside. Save broth. Remove chicken and cut into one-inch chunks, set aside.
2. Spray large skillet with non-stick cooking spray. In ¼ cup olive oil, brown chicken sausage. Remove and cut into bite-sized pieces. In same skillet saute garlic. Add remaining ¼ cup olive oil. Slowly add flour to skillet. As mixture begins to brown, slowly add 3 cups of water while stirring constantly to create gumbo roux. Add remaining spices to skillet. Bring to a boil, turn off. 
3. Add rice to stock pot; bring to a boil 20 minutes. Add roux spice mixture to stock pot. While stirring constantly, add chicken, tomatoes, okra, crab meat, clams, crayfish tails, and shrimp. Add enough water to cover all ingredients. Simmer 20 minutes stirring constantly to ensure rice doesn’t burn on bottom of pot. 
4. Remove bay leaves (if you can see them) and serve.

Sauté Steelhead Salmon

Ingredients

• 2 large Steelhead Salmon Fillet cut into 6 pieces
• Sea salt
• Fresh ground white pepper
• Coconut oil

Preparation

Preheat pan over medium heat. Season both sides of the fillet with salt and pepper.  Add coconut oil to the pan, then cook fillet skin side down for 5 minutes.  Turn fish over with spatula and cook another 4 minutes until fish feels firm.

Panko Crusted Wok Fried Fish Fillet

INGREDIENTS

• 2 pounds of your favorite fish fillet
• 1 package panko breadcrumbs
• 2 teaspoons of your favorite seasoning salt
• 1/2 teaspoon cayenne pepper
• 1 cup flour mixed with 3 tablespoons corn starch 
• seasoned with seasoning salt of your choice
• Corn oil

PREPARATION

• Sprinkle seasoning salt and pepper on fish fillets
• Combine flour and seasoning salt in a large bowl
• Place panko breadcrumbs in a separate bowl
• Take individual fish fillets and coat in flour mixture, shake off excess
• Gently press fish in panko crumbs until crumbs stick on all sides
• Heat corn oil in a wok over medium-high heat. Add fish, a few fillets at a time and cook until they float and are golden brown.  Repeat with remaining fish fillets, adding more oil to wok as needed
• Remove and place fish on rack to allow excess oil to drain

Serve and enjoy!

Fish Soup

Ingredients 

• 6 small Tilapia fillets (skinned, boned, chopped one inch cubes)
• 1 diced bell pepper
• 1 diced large onion
• 6 cloves garlic
• 4 diced celery stalks
• 1 cup finely diced scallion
• 16 ounces stewed tomato
• 1 tablespoon oregano
• 1 teaspoon cumin
• 1 tablespoon fish sauce (optional)
• Salt to taste
• 1 tablespoon white pepper
• 3 quarts water
• 2 tablespoons coconut oil (or olive oil)
• 2 cups thai red pepper powder (this powder is not hot) or substitute 1 cup Paprika 

Preparation
1. In a 4 quart pot, add water and red pepper powder
2. Bring to a boil, then let simmer on low for 1/2 hour
3. In a separate pan saute herbs, spice and vegetables (except scallion) in coconut oil until tender
4. Put chili flake water in blender and blend on high until smooth and thickened
5. Add saute mixture, chili flake mixture, fish sauce and stewed tomato back to the large pot 
6. Add fish
7. Bring to back to boil, then reduce heat and simmer until fish is cooked
8. Add 1 cup scallion


Serve in your favorite bowl and garnish with basil or parsley.

Great for a pot luck event.  This recipe serves 24 people