You are here

Seafood Gumbo A La Bundy

Ingredients
  Fresh crabmeat 2 Pound
  Raw shrimp 1 Pound
  Oysters 1 Pint, shucked
  Oil/Butter 3⁄4 Cup (12 tbs)
  Flour 2⁄3 Cup (10.67 tbs)
  Onion 1 Cup (16 tbs), chopped
  Garlic 4 Clove (20 gm), minced
  Canned tomatoes 16 Ounce, chopped (1 Can)
  Bay leaf 1
  Parsley 1 Teaspoon, chopped
  Salt 1 1⁄2 Teaspoon
  Sprig thyme/1/8 teaspoon ground thyme 1
  Hot pepper pod/Cayenne 1
  Fresh okra/2 packages frozen okra 1 1⁄2 Pound, sliced
  Gumbo file powder 1⁄4 Teaspoon
  Boiled rice 1 Cup (16 tbs) (For Serving)
Directions

GETTING READY
1. Pick out and discard any cartilage in crabmeat
2. Shell and devein shrimp
3. Drain oysters and reserve their liquor

MAKING
4. In a large soup kettle, bring 3 quarts of water to a boil
5. In a separate pan, heat oil or melt butter then add flour and
heat unti mixture bubbles but if you are using oil, mixture must turn a dark brown but do not let it burn, however
6.Now add onions and garlic and cook over low heat 4 minutes
7. Add roux to boiling water also add tomatoes, bay leaf, parsley, salt, thyme, pepper, okra and oyster liquor
8. Simmer over very low heat at least 2 hours
9. Gumbo may be prepared up to this point a day in advance
10. 20 minutes before serving, add seafood and 5 minutes before serving, add gumbo file

SERVING
11. Serve in warm soup bowls over rice

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Crab
Servings: 
4

Rate It

Your rating: None
4.135295
Average: 4.1 (17 votes)