185 - Christmas Flounder with Seafood Gumbo


185 - Christmas Flounder with Seafood Gumbo

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Christmas Flounder with Seafood Gumbo


12 filets of fresh flounder (scaled)

8 ounces of Wondra flour

8 ounces peanut, safflower, grape seed or canola oil


Finely ground white pepper

(you will need a cast iron pan large enough for a filet or 2 of flounder)

Season the scaled filets with salt and pepper.  Dredge both sides in Wondra flour.  Heat cast iron skillet until smoking.  Reduce heat slightly and add enough oil to coat the pan plus a little more.  Gently and carefully place a filet or 2 skin side down, cooking on medium heat until the edges brown.  Gently flip the filet and cook on the other side for 30 seconds.  Remove the filet and place it on a towel lined pan in a 150 degree oven (you'll cook these filets one or 2 at a time and this will keep them warm as you work).  After sautéing the flounder filets, arrange them on a large platter (do not stack the filets as they will break apart and become soft).  Serve with a platter or bowl of gumbo and lime wedges for seasoning.



30 ripe Roma tomatoes

3 large yellow or white onions (peeled and sliced)

18 cloves garlic (peeled & germ removed)

6-8 chipotle chiles (canned, in adobo)


2 ounces oil

6 limes

4 cups diced eggplant

6 cups sliced okra

1 bunch epazote (herb, optional)

6 cups shrimp stock (made from shells and heads) (If necessary, use chicken stock)

24 clams (scrubbed)

48 shrimp (peeled & deveined)

24 oysters (shucked, liquor reserved)

4 cups sliced scallions

Puree tomatoes, onions, garlic and chipotles in a blender until liquefied and smooth.  Pass through a large mesh strainer, pushing all liquid through.  In large pot, warm 2 ounces of oil.  Add diced egglant and okra.  Cook on high heat, add salt to taste.  When the vegetables begin to soften, add the puree and epazote (if desired).  Add shrimp stock and simmer until slightly thickened.  Add clams, simmer.  As the clams begin to open, add shrimp.  When the shrimp is almost cooked through, remove the pot from the heat and add oysters and oyster liquor.  Taste and season with salt and lime juice.  Remove epazote and add sliced scallions.  Set aside.