Monkeyface Eel & Coonstripe Shrimp GUMBO

Needless to say, this fish is a favorite in our house. You can cook it solo, or combine it with the coonstripe shrimp or other shellfish into one savory gumbo.

How to filet your Monkeyface eel VIDEO

Ingredients:

• 1/4 pound Italian sausage, sliced

• 1 tablespoon olive oil

• 1 small onion, chopped

• 1 stalk celery, chopped

• 1/2 green bell pepper, chopped

• 1 box chicken broth

• 1 28-ounce can crushed tomatoes

• 2 tablespoons all-purpose flour

• 1 tablespoon salt

• 1/4 teaspoon pepper

• 1 tablespoon dried thyme

• 1 bay leaf

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 1 teaspoon Creole (or Old Bay) seasoning

• 1 teaspoon Worcestershire sauce

• 4 scallions, finely chopped (1/2 cup)

• 1/2 pound whole coonstripe shrimp

• 1/2 pound monkeyface eel, cut into chunks

• 1/4 cup chopped fresh parsley

Method:

1. Sautee sausage, set aside

2. Heat oil, sautee onion, celery, and green pepper and cook until soft. Add the chicken broth, tomatoes, reserved sausage, cover, and bring to a boil. Cook covered for 5 minutes.

3. Whisk the flour and ½ cup water together, add spices and Worcesteshire, add to the pot, keep cooking for 10 more minutes

4. Add coonstripe shrimp, monkeyface eel, reduce heat to medium, cook for 5 more minutes

5. Add parsley and serve over rice.