Seafood Gumbo
Ingredients
- 1 pound Okra, sliced in rounds
- 1/4 cup Oil
- 2 tbsp. Flour
- 1 Onion, chopped
- 1 bunch green onions, chopped
- 1/2 cup Celery, chopped
- 1 (16oz.) can Tomatoes
- 2 sprigs Parsley, chopped
- 3 cloves Garlic crushed or minced
- 1 Bay Leaf
- 1 teas. Thyme
- 2 quarts Water
- Cayenne Pepper or Tabasco to taste
- Salt and Pepper
- 1 pound Shrimp, cleaned
- 1/2 pound Crab Meat or
- 1 Dungeness Crab, cracked and partially cleaned, or
- 4-6 Blue Eastern Crabs, cracked and partially cleaned
- Optional: 1 teas. Gumbo Filé
Preparation
- Saute okra in 2 teas oil until it ceases to “rope”, about 30-45 min.
- In another large pot, make roux with remaining oil and flour. Cook roux stirring until it is a rich brown.
- Add onions and celery: cook until soft, about 5 min. Add okra. Stir in tomatoes, parsley, bay leaf, thyme, and water.
- Simmer for 30 min. Season with salt, pepper, and cayenne.
- Add peeled, deveined shrimp and crab, including some of the claws for garnish and simmer for 30 min. longer.
- Remove pot from heat. It is finished cooking. The flavor will improve if it is allowed to stand several hours before serving.
- If desired, stir in a bit of filé at serving time. Never allow filé to boil.
- Serve with a spoon of rice in each bowl.
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