Seafood GumboPosted: January 2, 2011
This is one of those dishes that requires lots of time and lots of babysitting, but it’s so worth it. Gumbo reminds me of my grandmother. She would make gumbo from time to time and was the person who introduced me to this dish from Louisiana. I adapted this from my grandmother’s recipe. There are a million different gumbo recipes and one can add all kinds of ingredients (like oysters, chicken, sausage, alligator, etc…) to make it their own.
1/2 cup flour
1/2 cup vegetable oil
1 1/2 cups diced celery
1 1/2 cups diced onion
1 1/2 diced green bell pepper
4 cups of vegetable or chicken stock
1 1/2 cups sliced okra
1/4 pound crab meat
1 28 ounce can diced tomatoes
1/4 cup chopped fresh parsley
1/2 T. fresh lemon juice
1/2 T. sugar
1/2 tsp. dried oregano leaves
1/4 tsp. dried thyme leaves
2 bay leaves
1/4 tsp. old bay seasoning
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne
1/2 tsp. garlic powder
1 pound peeled and deveined shrimp
1/4 tsp. gumbo file powder (optional)
hot pepper sauce (crystal’s or tabasco)
In a dutch oven, heat flour and oil over medium-low heat. cook, stirring almost constantly, until the flour browns to a dark, mahogany color, being careful not to let it burn. This takes about 30 minutes.
Stir in the celery, onion, and bell pepper. cook, stirring occasionally, until the vegetables are soft, about 10 to 20 minutes. add vegetable or chicken stock, okra, and crabmeat; cook for 30 minutes more, stirring often. Stir in the tomatoes and their juices, parsley,lemon juice, sugar, oregano, thyme, old bay seasoning, salt, pepper, garlic powder, and cayenne. At this point, I also add several healthy shakes of hot pepper sauce to the gumbo. Cook for 30 minutes, stirring often. Stir in the shrimp and file powder, if using. Cook until shrimp have cooked through, about 15 mintues.
Serve warm over rice with hot pepper sauce.
Makes about 10 servings. recipe can be frozen for up to 2 months.