Southern Seafood Gumbo Recipe
Ingredients
1/2 cup vegetable oil
1/2 cup all purpose flour
4 stalks celery, chopped
2 medium onions, chopped
1 small green pepper, chopped
1 clove garlic, minced
1/2 pound okra, sliced
1 tablespoon vegetable oil
1 quart chicken broth
1 quart water
1/4 cup Worcestershire sauce
1 teaspoon hot sauce
1/4 cup catsup
1 small tomato, chopped
1 teaspoon salt
2 slices bacon or 1 small ham slice, chopped
1 bay leaf
1/4 teaspoon dried whole thyme
1/4 teaspoon dried whole rosemary
1/4 teaspoon red pepper flakes
2 pounds unpeeled medium size fresh shrimp
2 cups chopped cooked chicken
1 pound fresh crabmeat
1 (12 ounce) container fresh oysters, undrained (optional)
Hot cooked rice Gumbo file (optional)
Directions
Combine 1/2 cup oil and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is caramel colored (15 to 20 minutes).
Stir in celery, onion, green pepper, and garlic; cook an additional 45 minutes, stirring occasionally.
Fry okra in 1 tablespoon hot oil until browned.
Add to gumbo, and stir well over low heat for a few minutes.
At this stage, the mixture may be cooled, packaged, and frozen or refrigerated for later.
Add broth and next 11 ingredients; simmer 2 1/2 hours, stirring occasionally.
Peel and devein shrimp; add shrimp, chicken, crabmeat, and oysters, if desired, during last 10 minutes of simmering period.
Remove bay leaf.
Stir in celery, onion, green pepper, and garlic; cook an additional 45 minutes, stirring occasionally.
Fry okra in 1 tablespoon hot oil until browned.
Add to gumbo, and stir well over low heat for a few minutes.
At this stage, the mixture may be cooled, packaged, and frozen or refrigerated for later.
Add broth and next 11 ingredients; simmer 2 1/2 hours, stirring occasionally.
Peel and devein shrimp; add shrimp, chicken, crabmeat, and oysters, if desired, during last 10 minutes of simmering period.
Remove bay leaf.
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