Smoked Trout Gumbo and Grits
This dish was inspired by ndiwo, a Malawian meat, fish or vegetable stew traditionally served with a smooth corn porridge called nsima. Diners tear off small pieces of nsima and use them to scoop up t...
This recipe is courtesy of Scott Woods, chef and owner at Noa Noa Wood Grill & Sushi Bar in Warsaw, IN.
Ingredients
- 2 cups (roughly) Cajun seasoning (We use Marion Kay Spices out of southern Indiana)
- ½ cup whole black peppercorns
- 1 cup vinegar-based hot sauce
- 3 whole medium onions, skin removed
- 2–3 lemons, cut in half
- 20 or so garlic cloves
- 4–5 pounds medium-size red potatoes
- 3–4 pounds cooked andouille sausage, cut into 1½-inch pieces
- 8 ears fresh corn, cleaned and cut in half
- 4 pounds whole crab leg, broken into pieces
- 4 pounds Gulf shrimp, peeled and deveined
- 3 dozen littleneck clams
- 3 dozen mussels
Instructions
Serves 10–12
In a large stockpot bring 4 gallons of water to simmer.
Add Cajun seasoning, peppercorns and hot sauce. Bring to a boil. Add the onions, lemons and garlic, and simmer around 10 minutes. Add the potatoes and andouille sausage, and simmer for about 10 minutes. Add the corn; cook for another 5 minutes.
Add the crab, shrimp and clams, bring back to a boil and cook for 5 minutes.
Add the mussels last, when everything else is almost done, and cook for another 3 minutes or until the mussels have opened. Drain quickly to stop the cooking process.
Serve with melted butter, seafood sauces and your favorite local craft beer or wine.
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