Coho Gumbo

Here, at Becharof Lodge, we’re having what could be our best coho salmon fishing season yet on Alaska’s Egegik River. Not only are we catching lots of silver salmon, but some big ones, too. With the great Alaska salmon fishing, a lot of people are taking home boxes of salmon, and are they eager to find new recipes to try out.

Gumbo is one of those recipes that can be adapted to freshly caught fish or what’s stashed in the freezer. This recipe works great with any salmon species, even trout or bottom fish fillets can be put into the pot. Mussels or clams can be substituted for oysters, or chicken can be substituted for all of the shellfish. With fresh caught Alaska salmon, you won’t go wrong with this flavor-packed creation.

Gumbo
1/2 cup olive oil
2/3 cup flour
1 cup finely chopped onion
1 cup chopped green pepper
1 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons jalapeno pepper
2 cups beer (stock can be substituted)
4 cups fish, seafood or chicken stock
4 bay leaves
1 1/2 tablespoons Cajun Rub
1 tablespoon Worcestershire sauce
1 cup chopped okra, optional
1/2 pound chopped salmon
1/2 pound chopped bottom fish
6 medium oysters with liquid
5-10 large shrimp
1/4 cup chopped fresh parsley

In a large pot, whisk oil and flour continuously over medium-high heat until it begins to brown, 7-10 minutes. Add onion, peppers, celery and garlic and continue to sauté 5 minutes. Add liquids and seasonings and bring to a boil. Lower heat and simmer 30 minutes. Add okra and fish and continue to simmer 15-30 minutes. Add oysters, shrimp and parsley, simmering an additional 10-15 minutes. Serve over rice if desired.

Cajun Seafood Rub
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon cayenne pepper