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| Gumbo | |||
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INGREDIENTS: 2 lbs. shrimp, de-veined and peeled 1 lb. crab legs 1 lb. whiting fish 1 lb. mild or hot Italian sausage 1 lb. frozen cut okra 1 cup chopped onions 1 cup chopped celery 2 pods garlic finely cut 2 cups canned whole tomatoes small can tomato paste 4 tbsp. flour 4 tbsp. butter (1/2 stick) 5 cups hot water 5 bay leaves Soy Sauce SPICES: salt and pepper dash of cayenne pepper 2 tbsp file savory celery salt 1 tsp. thyme garlic salt or powder |
Prep/Cook Time: ~ 1 hour | ||
| Rinse shrimp, crab legs and fish. (For quicker preparation time, purchase shrimp that are already de-veined. Also you can either precook crab legs and remove crabmeat, or just add the entire pound of crab legs to the pot. The latter way adds more flavor, less work for you, but more work for the recipients of the meal). | |||
| BROWN Italian sausage in skillet. Drain grease. | |||
| Make Roux: Mix flour, onions, celery, garlic, butter and okra in skillet. Cook until there is no stringiness from the okra. | |||
| MIX water, roux and all ingredients except spices and seafood in 5 quart saucepan. | |||
| Simmer on low heat and continue to stir until mixture turns brownish red. Simmer for about 10 minutes. | |||
| ADD spices to taste. My recommendation is a lot of savory, a dash of cayenne pepper (more if you like your gumbo hot), pepper, celery salt, thyme, and garlic powder. Also add soy sauce to reach desired color. (Don't add so much where the gumbo becomes too salty). Let simmer for another 10 minutes and continue to stir. Add seafood and cook for another 15 minutes. Continue to stir. Add the file towards the end for desired thickness. | |||
| SERVE over white rice. | |||
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