Seafood Gumbo
Servings: 8
Ingredients
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion chopped
- 1 cup celery thinly sliced
- 1 large green pepper chopped
- 8 large garlic cloves finely minced
- 1 lb. andouille sausage sliced thin
- 1 lb. okra frozen, cut
- 28 oz. San Marzano crushed tomatoes canned
- 6 cups chicken stock boxed
- salt black & cayenne pepper, to taste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 2 bay leaves
- 2 lbs. shrimp peeled and deveined
- 2 pints oysters
- 1 lb. crabmeat picked clean
- Rice
Instructions
- To make roux, mix 1/2 cup oil and 1 cup flour in a cast iron skillet. Stir often over low heat until desired browness occurs. This must be done slowly so as not to burn the flour. If flour is burned it must be thrown away and started over. The darker you can get the roux, the better.
- In a stock pot, saute onion, celery, green pepper, garlic and sausage in a little vegetable oil until vegetables are tender. Add cut okra and saute for 5 minutes. Add roux, crushed tomatoes, chicken stock, seasonings and bay leaves. Simmer about 30-45 minutes uncovered, stirring occasionally. Cover and turn off heat.
- When ready to eat, bring base to a boil, add seafood and cook just a few minutes until done. Oysters may be used undrained (I don't). Remove bay leaves. Adjust seasonings. Serve over rice. Makes approximately 16 cups.
Notes
NOTES : To serve more people, just add more shrimp and oysters. I use fancy lump canned crabmeat, drained. If the bay leaves are small, use 4-6 leaves. The base may be made a day ahead and refrigerated or earlier in the day. Bring the base to a boil and add the seafood and simmer just a few minutes and turn the heat off. Do this right before serving. This way the seafood is not overcooked.
For quicker prep, I chop the onion, celery, green pepper and garlic in the food processor very small. The juices are released and really add to the seasoning of the gumbo.
Recipe By: Sherry Moman
Serving Size: 8
Serving Size: 8
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