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www.oakvillebeaver.com The Oakville Beaver Weekend, Sunday December 24, 2006 - 37 Warm up this winter with gumbo Unless you're Grizzly Adams or Frosty the Snowman, winters can be harsh. Dropping temperatures and snowstorm after snowstorm leave most people seeking respite indoors. So if you want something hot that can stick to your ribs, try cooking up a batch of Seafood Gumbo. Serves 8 Seasoning Mix 1/4 teaspoon garlic powder 1/4 teaspoon freshly ground white pepper pinch freshly ground black pepper pinch cayenne pinch hot paprika pinch dry thyme pinch dried oregano Gumbo 1 tablespoon canola oil or unsalted butter 2 tablespoons all-purpose flour 11/2 onions, diced (about 21/2 cups 1 small green pepper, diced (about 3/4 cup) 3 celery stalks, diced (about 11/2 cups) 1 garlic clove, minced 3/4 teaspoon Tabasco sauce 1 cup tomato sauce 31/2 cups Fish Broth 1 link andouille sausage, sliced 8 fresh oysters, shucked 3 plum tomatoes, peeled, seeded and diced 3/4 cup crabmeat, picked over for shells 2/3 cup small shrimp, peeled and deveined 2/3 cup cooked white rice (1/3 cup uncooked) 1-2 teaspoons file powder Salt, to taste Freshly ground black pepper, to taste Seasoning mix Combine the seasoning mix ingredients. Set aside. Heat the oil in a soup pot over low heat. Add the flour and cook, stirring frequently, until the flour turns dark brown and has an intensely nutty aroma, about 10 minutes. Increase the heat to high and add the onion, celery and green pepper. Cook until the vegetables are softened, about 5 minutes. Add the garlic, Tabasco and seasoning mix. Stir well and cook, 1 minute. Stir in the tomato sauce and bring to a simmer. Cook for 10 minutes. Add the broth, return to a simmer, and cook for 45 minutes. Meanwhile, cook the sausage in a nonstick skillet over medium heat until browned on both sides, 5 to 7 minutes. Drain on paper towels. Add the sausage, oysters, tomatoes, crab, shrimp and rice to the gumbo. Bring to a boil, stir in the file, cover, remove from the heat, and let stand 10 to12 minutes. Season with salt and pepper. Serve in heated bowls. A FAMILY-STYLE NEW YEAR'S EVE DINNER SPECIAL GUESTS SNOW WHITE & ELMO WILL BE HERE TO ENTERTAIN THE KIDS Fun for the whole family! Kick Off New Year's Eve at East Side Mario's! RESERVE TODAY! 2 LIMITED SEATINGS AVAILABLE 5:00 PM and 7:00 PM OAKVILLE PLACE MALL - TRAFALGAR & Q.E.W. (905) 338-6330 nce Centre See our new look, exquisite cuisine and much more. q Your host Remo Iaquinto Open Bar 6:30pm-1:30am Cocktails begin at 6:30pm with Premium Hot and Cold Passed Hors D'oeuvres 4 Course Gourmet Menu served at 7:00pm (2 Entrées to choose from) New Years Eve Gala New Years Beginning at 7pm $35.00 p person per Pre fixed menu fixed 4 course D course Dinner cou se Champagne Midnight Champag at Midnig hampagne hampagne Midnight ag gn igh g P y Fa o Party Favou Favours a av Dinner and Dancing with f fo e guitari f former guitarist from H er itarist ita i Honeymoon suite suite. i ite. Celebrate with us! Music & Dancing provided by AMV professional DJ service Party Favours Late Night Sweet Table Champagne Toast at Midnight Dinner Menu Otello's European bread selection includes: Foccaccia, Vienna, Coronetti and olive bread Served with black olive tapanade, extra virgin olive oil and aged balsamic vinegar for dipping Appetizer Soup Chilled Seafood Cocktail served in a Martini Glass (Jumbo Shrimp, Scallop, Calamari, Mussel and Clam with Lemon Scallion Aioli) Lobster Bisque with Brandy Cream Entrée (Choice of one) Seared Petite Beef Tenderloin with Bourbon Jus paired with Cuban Lobster Tail Or Roasted Cornish Hen with Peppercorns Jus and Honey Glaze Entrées served with Potato Pave & fresh market vegetables Dessert Crepes filled with Fresh Fruit, topped with an Orange Crème Anglais Fresh Brewed Coffee, Espresso and a selection of Herbal Tea SCAVENGER SCAVENGER SCAVENGER SCAVENGE AVENGER AVENGE ENGE ENG NGER Late Night Sweet Table Assorted Pastries and Chocolate Fountain with freshly brewed coffee and a selection of herbal teas Call for ese Cal fo res Call f reservations! s ! 301 Hays Boulevard, Oakville $125.00 per person (inclusive of taxes) 2273 Royal Windsor Drive, Oakville (at Ford Drive) 905-849-6416 905-257-5313 kelseysoakville@radiant.net check us out at www.oakvillebeaver.com