Gulf-Style Gumbo Recipe
The gulf style gumbo is a shrimp, oysters and crab gumbo made along with ham and vegetables. Cooked in chicken broth, the gulf style gumbo is herbed and seasoned with onions and garlic along with sauces. A little elaborate in the makng, the gulf style gumbo is best served over fresh cooked rice.
Ingredients
| Frozen shrimp | 1 pound | |
| 1 6 ounce package frozen crab meat | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Cooking oil | 1/2 Cup (16 tbs) | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| 1/2. cup chopped celery | ||
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| Ham hock | 1 | |
| Tomato sauce | 1 8 Ounce | |
| 1 71/2-ounce can tomatoes, cut up | ||
| Snipped parsley | 2 Tablespoon | |
| Worcestershire sauce | 2 Tablespoon | |
| 1 tablespoon Pickapeppa Sauce (optional) | ||
| Bay leaves | 2 | |
| Dried oregano | 2 Teaspoon, crushed | |
| Paprika | 1 Teaspoon | |
| 1/2 teaspoon garlic powder Several dashes bottled hot pepper sauce | ||
| 1 10 ounce package frozen cut okra, thawed | ||
| Oysters | 1 Pint, shucked | |
| File powder | 11/2 Teaspoon | |
| Hot cooked rice | ||
Directions
Thaw shrimp and crabmeat, if frozen.
In a large heavy saucepan combine flour and oil.
Cook and stir over medium heat till mixture starts to brown; reduce heat to medium-low.
Cook and stir about 30 minutes total or till a dark reddish-brown roux is formed.
Add on ion, green pepper, and celery; cook and stir about 10 minutes or till tender.
Add broth.
Stir in ham hock, tomato sauce, undrained tomatoes, parsley, worcestershire sauce, the pickapeppa sauce (if desired), bay leaves, oregano, paprika, garlic powder, hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Bring to boiling; reduce heat.
Cover and simmer 1 hour.
Remove ham hock.
When cool, cut meat from bone; discard bone.
Chop meat; return to pan.
Skim fat from broth.
Add okra; cook, uncovered, 5 minutes.
Add shrimp, crab, and oysters.
Cook, uncovered, 5 minutes.
Remove from heat.
Stir in file powder; let stand 5 minutes.
Remove bay leaves.
In a large heavy saucepan combine flour and oil.
Cook and stir over medium heat till mixture starts to brown; reduce heat to medium-low.
Cook and stir about 30 minutes total or till a dark reddish-brown roux is formed.
Add on ion, green pepper, and celery; cook and stir about 10 minutes or till tender.
Add broth.
Stir in ham hock, tomato sauce, undrained tomatoes, parsley, worcestershire sauce, the pickapeppa sauce (if desired), bay leaves, oregano, paprika, garlic powder, hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Bring to boiling; reduce heat.
Cover and simmer 1 hour.
Remove ham hock.
When cool, cut meat from bone; discard bone.
Chop meat; return to pan.
Skim fat from broth.
Add okra; cook, uncovered, 5 minutes.
Add shrimp, crab, and oysters.
Cook, uncovered, 5 minutes.
Remove from heat.
Stir in file powder; let stand 5 minutes.
Remove bay leaves.
Chef
