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Seafood Gumbo

world.food's picture
Ingredients
  Vegetable oil 3⁄4 Cup (12 tbs)
  All purpose flour 3⁄4 Cup (12 tbs)
  Chopped onions 2 1⁄2 Cup (40 tbs)
  Minced garlic 1 Tablespoon
  Chopped tomatoes 3 Cup (48 tbs)
  Chopped green bell peppers 3⁄4 Cup (12 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 3 Tablespoon
  Blue crab/1 1/2 pounds dungeness crab, shells cracked 1 1⁄2 Pound, shells cracked
  Uncooked medium shrimp 2 Pound, shelled and deveined
  Smoked sausage 1 1⁄2 Pound, skinned and sliced 1/4 inch thick
  Fresh okra 1 1⁄4 Pound, sliced 1/2 inch thick
  Water 2 1⁄2 Quart
  Bay leaves 4 , crushed
  Thyme leaves 2 Teaspoon
  Salt 5 Teaspoon
  Black pepper 1 Teaspoon
  Cayenne pepper 2 Teaspoon (To Taste)
  Whole cloves 8
  Mace 1⁄4 Teaspoon
  Fresh lemon juice 5 Teaspoon
  Shucked oysters 2 Cup (32 tbs)
  Boiled long-grain white rice 6 Cup (96 tbs)
  Blue crab/1 1/2 pounds dungeness crab 1 1⁄2 Pound, shells cracked
Directions

Pour oil into a heavy bottomed 8-quart pan and place over low to medium heat.
When oil is warm, slowly add flour and stir until smooth.
Stirring constantly, cook roux 30 to 45 minutes, until medium brown in color.
Watch the heat carefully so as not to scorch the roux or it will have to be discarded and started over again.
When the roux is properly browned, add the onions and garlic.
Stir and saute 2 to 3 minutes.
Mix in chopped tomatoes, bell pepper, green onion, and parsley.
Stir and saute 10 to 15 minutes longer, until vegetables have softened.
Then add the crab, 1/2 the shrimp, all the sausage and okra.
Stirring constantly, slowly pour in 2 1/2 quarts water.
Bring to a boil over medium-high heat.
Lower heat, add all the spices and lemon juice and simmer the gumbo, uncovered, 45 minutes to 1 hour.
About 15 minutes before serving, add the remaining shrimp and all the oysters. (Now is the time to add a little water if a thinner gumbo is desired.) Simmer gently.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Seafood

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