Will you be entertaining anytime soon? May I suggest this dish as a pasta or main course, it’s a show stopper. A twist on Louisiana’s gumbo, but with fettuccine and pickled okra. The depth and complexity of the gumbo sauce made from a golden brown roux will WOW your guests, as, of course, will generous morsels of fresh Maine lobster. Pickled okra counterbalances with a refreshing zing. Those not too fond of okra will be impressed, there is none of that usual slipperiness.
Spicy Gumbo Sauce Recipe
- 3 jalapeños, chopped
- 1/2 c. yellow bell pepper, chopped
- 1/2 c. carrots, chopped
- 1/2 c. yellow onion, chopped
- 1 c. celery, chopped
- 1/2 c. grapeseed oil
- 4 T. flour
- 5 c. chicken stock
- salt & pepper
Caramelize the vegetables in oil over medium-high heat. Add flour, stir with a wooden spoon until the roux is a golden brown, about 20 minutes. This sauce recipe yields eight portions.
Slowly whisk in chicken stock and continue to cook at least 30 minutes until the sauce is just starting to thicken. This elegant dish must have an elegant sauce. The texture of the sauce is crucial to the dish, it must be thick enough to cling to the pasta and lobster, but must not be too heavy or gloppy…
Strain sauce through a fine-mesh sieve, return to a clean sauce pan. Reheat and season to taste with salt and pepper.
Pickled Okra Recipe
- 1 c. water
- 1/2 c. rice wine vinegar
- 1/2 c. sugar
- 2 T. Kosher salt
- 2 1/2 T. Pickling Spice Mix
- 1 jalapeño , chopped
Combine all the ingredients in a small saucepan and bring to a boil. Simmer 15 minutes. Strain out solids and return juice to the saucepan. Bring to a boil and add fresh okra. Reduce heat and simmer for 3 minutes. Remove from heat and let okra come to room temperature in the pickling juice.
Using a sharp knife, slice okra into small pieces on the bias.
Brown butter in a sauté pan. Add lobster meat and gently heat through. Toss al dente fettuccine with lobster and sliced okra. Serve each portion in a shallow bowl. Ladle the hot sauce on top, ladling enough sauce that it slightly pools at the bottom of the bowl.
Serve Gumbo Filé on the side. This powdered sassafras adds a distinctive, earthy flavor to the dish. Guests can sparingly dust their pasta with the spice to add an authentic New Orleans gumbo note.
Pale celery leaves make a pretty garnish while accenting the celery flavors in the gumbo sauce.
Although this dish is nothing like his “Crayfish Lasagne with Duck Rillette,” Charlie Trotter’s original creation is most definitely the inspiration for my dish. He’s my hero. His sauce pairs beautifully with seafood pasta.