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Pro-Palestinian protesters marched through the streets of downtown Chicago on Saturday afternoon.

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Seafood Gumbo Birria Tacos

• 1 pound raw Shrimp, peeled/deveined
• 1 pound Catfish, diced into 1 inch
• 1/2 cup Flour
• 8 tablespoons Olive oil
• 2 sticks butter, divided
• 1 Onion
• 4 Diced Roma tomatoes, divided
• 1 Poblanos, diced
• 4 cloves Garlic
• 4 Bay Leaves 
• Dried Mexican peppers (chilies)
• 1 Serrano pepper, chopped
• 2 cups fresh Cilantro
• 4 Cups Vegetable Broth
• 4 Cups water
• 1 lime zest and juiced
• 1 cup Mexican Cheese
• 4 springs fresh thyme
• 1 teaspoon salt
• 2 tablespoons Le Kesh Cajun
• 2 tablespoons Le Kesh Mexican
• 8-10 corn tortillas
• 1 Serrano pepper, sliced for garnish
• 1 lime, quartered for garnish


Bring the vegetable broth and water to a boil. Add the shrimp, catfish, 2 of the diced tomatoes, and 2 tablespoons of Cajun seasoning to the pot.

Heat a skillet on medium heat by heating the olive oil, 1 stick of the butter, and whisking in the flour. Lower the heat and simmer about 20 minute until mixture becomes a light caramel color. Add the onions, poblano peppers, and garlic to the roux. Sauté 3 minutes. Add the thyme springs and bay leaves to the skillet. Add mixture to the pot.

Cut the stem off of the chili and Serrano peppers and steam them 10 minutes in a pot over boiling water with a strainer inserted. If no strainer, place in the microwave 2 minutes with 1/4 cup of water, then drain the liquid.

Take the steamed chili and serrano peppers and place them into the blender with 2 diced tomatoes, 2 cloves garlic, zest and juice of 1 lime, and Mexican seasoning.

Add the pepper mixture and 1 stick of butter to the pot. Simmer 5 minutes.

Meanwhile, take out the tortillas, cheese, cilantro, and onions.

Skim 1 scoop of gumbo juice from the pot using a spoon. Pour the liquid into a skillet heated over medium heat. Take a tortilla and spread the liquid on both sides, fill the tortillas with drained seafood mixture, cheese, cilantro, and onions. Fold the tortilla, then cook it 3 minutes on each side until crispy. Remove from skillet.

Garnish with cilantro, onions, and slices of Serrano peppers. Serve with salsa and/or guacamole. Pour the gumbo in a bowl to the side. Enjoy!

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