Garlic Seafood Gumbo Recipe
Ingredients
| Flour | 1/2 Cup (16 tbs) | |
| 1/2 cup bacon drippings | ||
| 1 heaping tablespoon fresh ground file | ||
| Garlic | 2 Clove (5gm), finley minced | |
| Celery | 2 Cup (16 tbs), chopped | |
| 1 cup chopped green onions, tops and bottoms | ||
| 1 cup chopped white onions | ||
| Okra | 2 Cup (16 tbs) | |
| Chicken stock | 6 Cup (16 tbs) | |
| Hot water | 6 Cup (16 tbs) | |
| Salt, black and red pepper to taste | ||
| Raw shrimp | 3 Pound | |
| Crabmeat | 1 pound | |
| 2 pints oysters and juice | ||
| 3 tablespoons fresh ground file | ||
Directions
Make a roux of flour and bacon drippings in a heavy iron pot.
Cook over medium heat and stir constantly until a rich brown color.
Add 1 heaping tablespoon of fresh ground file right before you remove roux from heat, stirring constantly until roux and file are well blended.
Then, to the roux and file mixture, add garlic, celery and onions.
Cook over low heat for 10 to 12 minutes, stirring often until greens are wilted.
If using okra, fresh or frozen, cook in a small amount of fat in a separate skillet until all the "string" is gone.
Add okra to greens above and cook together about 10 minutes.
Add chicken stock and hot water.
Season to taste with salt, black and red pepper.
Simmer slowly for about 1 hour.
Add shrimp and crabmeat.
Simmer slowly about 30 minutes.
Add oysters and juice and cook about 10 to 15 minutes longer.
Add 3 tablespoons fresh file and serve over hot rice.
Serves 12 generously.
Cook over medium heat and stir constantly until a rich brown color.
Add 1 heaping tablespoon of fresh ground file right before you remove roux from heat, stirring constantly until roux and file are well blended.
Then, to the roux and file mixture, add garlic, celery and onions.
Cook over low heat for 10 to 12 minutes, stirring often until greens are wilted.
If using okra, fresh or frozen, cook in a small amount of fat in a separate skillet until all the "string" is gone.
Add okra to greens above and cook together about 10 minutes.
Add chicken stock and hot water.
Season to taste with salt, black and red pepper.
Simmer slowly for about 1 hour.
Add shrimp and crabmeat.
Simmer slowly about 30 minutes.
Add oysters and juice and cook about 10 to 15 minutes longer.
Add 3 tablespoons fresh file and serve over hot rice.
Serves 12 generously.
Chef
