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Garlic Seafood Gumbo Recipe
|Flour||1⁄2 Cup (8 tbs)|
|Bacon drippings||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), finley minced|
|Chopped celery||2 Cup (32 tbs)|
|Chopped green onions with tops||1 Cup (16 tbs)|
|Chopped white onions||1 Cup (16 tbs)|
|Okra||2 Cup (32 tbs)|
|Chicken stock||6 Cup (96 tbs)|
|Hot water||6 Cup (96 tbs)|
|Black pepper||To Taste|
|Red pepper||To Taste|
|Raw shrimp||3 Pound|
|Lump crabmeat||1 Pound (Fresh One)|
|Oysters in their juice||2 Pint|
|Ground file||3 Tablespoon (Use Fresh)|
|Oil||1 Tablespoon (Optional)|
Calories 447 Calories from Fat 166
% Daily Value*
Total Fat 18 g28.4%
Saturated Fat 5.8 g28.8%
Trans Fat 0 g
Cholesterol 227.4 mg
Sodium 901.4 mg37.6%
Total Carbohydrates 20 g6.8%
Dietary Fiber 3.8 g15.1%
Sugars 3.4 g
Protein 47 g93.4%
Vitamin A 20.7% Vitamin C 27.8%
Calcium 11.1% Iron 21.2%
*Based on a 2000 Calorie diet
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.