Mel Gibson’s Smugglin’ Gun-bo
The following recipe was featured during the presentation of Air America during TBS’s Dinner & a Movie.
2 tablespoons olive oil
1 pound peeled shrimp, shells reserved
2 thumb-sized pieces of ginger, sliced
4 cloves garlic, crushed
1 cup dry white wine
2 cups clam juice
2 cups chicken stock
2 cups coconut milk
juice and zest of 4 limes
1 stalk lemon grass, thinly sliced (optional)
1 cup chopped carrots
1 cup sliced mushrooms
1 cup sliced okra
2 tablespoons Thai red curry paste (optional)
2 skinless, boneless chicken breasts, cut into 2" chunks
1-5 ounce can baby corn
1 1/2 cups cherry tomato halves
salt and pepper to taste
cilantro to garnish
1 C14 transport plane (camouflaged)
1.Heat a large, heavy saucepan over medium heat. Add the olive oil, shrimp
shells, sliced ginger and the crushed garlic. Sauté for 5 minutes.
2.Add the white wine and clam juice; increase the heat to high, bring to a
boil and cook 10 minutes.
3.With a slotted spoon, transfer the shrimp shells, ginger and garlic to a
blender. Add the chicken stock and puree.
4.Strain the mixture through a sieve or conical strainer back into the
saucepan and discard solids. Add the coconut milk, lime zest, lemon grass
and curry paste and bring the mixture to a boil.
5.Add the carrots, mushrooms, okra and baby corn; return to a boil. Reduce
heat and simmer 20 minutes.
6.Add the shrimp, chicken, cherry tomatoes and lime juice. Simmer 10
7.Check seasonings and add salt, pepper or chili flakes as desired.
8.Ladle the Gumbo in large bowls, garnish with cilantro and eat rapidly.
9.Store any leftovers in containers clearly labeled “Macaroni and Cheese,”
then destroy recipe and deny any knowledge of this meal.