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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I went to an IT conference in New Orleans many years ago. The Seafood Gumbo at the Hyatt Regency was so good I wrote them when I got back to beg for the recipe. One of the chef's wrote me back with a hand written recipe. I've held on tight to it for almost 20 years now.. putting on zaar so I don't loose it! Sorry for the weird quantities. Adjusted it down from several gallons (10? I forget) Ingredients:
1 cup dark roux |
1/2 lb crab (split in half) |
2/3 cup okra (fresh or frozen, sliced) |
1/2 cup onion, diced |
5/8 cup celery |
2 tablespoons tomato paste |
3/8 gallon shrimp stock |
1/4 ounce thyme |
1/2 bay leaf |
4 tablespoons worcestershire sauce |
2/3 lb bay shrimp |
1/3 lb smoked sausage |
5/8 cup green bell pepper |
15 ounces diced tomatoes |
3 tablespoons garlic, minced |
3/8 gallon chicken stock |
1/4 ounce basil |
1 tablespoon file powder |
salt and pepper |
Directions:
1. Make a dark roux with clarified butter and flour. Transfer to a heavy pot on high heat. Add Onion, Celery, and Green Pepper and Tomato Paste. Blend and cook 15 minutes.
2. Add garlic, stir until fragrant then add stock before garlic burns. Bring to a boil.
3. Add Diced Tomato, Crabs, and Sausage. All all seasonings (and worchestershire sauce) EXCEPT THE FILE'.
4. Mix the Gumbo File' with water and add to the pot.
5. Add Shrimp and Okra and bring to a boil. Lower temperature and simmer for 45 minutes.
6. Season to taste with salt and pepper.
7. Serve with rice!
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