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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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It took me a few years to perfect this recipe, as my Gumbo expectations are very high. After suffering through many failures, this was the keeper. Hope you enjoy it. If you try it, please let me know your thoughts. Ingredients:
3/4 cup vegetable oil |
1 cup all-purpose flour |
2 large onions, chopped |
4 stalks celery, chopped |
1 large bell pepper, chopped |
1 (16 ounce) can whole tomatoes, undrained, chopped |
4 garlic cloves, minced |
1/2 cup fresh parsley, chopped |
1 teaspoon dried whole thyme |
1 teaspoon red pepper |
1 large bay leaf |
4 (14 ounce) cans chicken broth |
1 (20 ounce) package frozen sliced okra, thawed |
2 lbs medium shrimp, peeled and deveined |
1 lb fresh crabmeat |
2 dozen oysters, shucked |
1 lb crab claws (optional) |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
hot cooked rice |
chopped fresh parsley |
chopped green onion |
gumbo file |
Directions:
1. Heat oil in a large Dutch oven. Add flour, and cook over medium heat 10 15 minutes, stirring constantly, until roux is the color of a copper penny. Stir in onions, celery and bell pepper: cook 10 minutes, stirring occasionally. Add next 6 ingredients and cook 10 minutes, stirring occasionally. Stir in chicken broth and okra; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
2. Add shrimp and 1 pound crabmeat; cover and simmer 15 minutes. Add oysters and crab claws, if desired; cover and simmer 15 minutes. Stir in salt and pepper. Remove bay leaf. Serve over hot rice.
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