Seafood Gumbo from Jimmy Fitzmorris |
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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 14 |
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Former Louisiana lieutenant governor Jimmy Fitzmorris' gumbo recipe. It was the first one in his 1980 book, Home Style Cooking. Sounds spot on perfect. From The Times-Picayune. Stashing for this fall when the shrimp are still plentiful but it is not so incredibly hot & humid. Ingredients:
5 lbs okra (fresh preferred) |
2 tablespoons oil |
3 onions, large, chopped |
16 ounces tomato sauce |
3 teaspoons garlic powder |
6 bay leaves |
3 teaspoons thyme, dried |
1/2 cup parsley, chopped |
2 tablespoons salt |
2 teaspoons cayenne pepper |
8 quarts water |
5 lbs shrimp, peeled and deveined |
1 cup margarine |
12 blue crabs, cleaned, cut in half (raw) |
1 lb crab (claw meat) |
Directions:
1. Wash okra and dry it in paper towels.
2. Remove stem and tips of okra pod and slice into thin pieces.
3. Into a 10-quart pot, add oil and place okra into it.
4. On a medium flame, cook okra, stirring constantly until the rope (sticky part) disappears (about 1 hour).
5. Then add onions to okra and simmer until onions are soft, stirring constantly.
6. Add tomato sauce, garlic powder, bay leaves, thyme, parsley, salt, pepper and water.
7. Bring to a boil, stirring constantly.
8. Reduce the flame and simmer for 3 hours, stirring occasionally.
9. Into a large skillet melt margarine.
10. Add crabs and shrimp; saute for 10 to 15 minutes.
11. Remove from the fire and add to okra mixture and simmer for another hour or hour and a half.
12. Turn off fire and add the crabmeat.
13. When serving, have gumbo piping hot and ladle into soup bowl over a scoop of cooked rice.
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