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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 15 |
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This gumbo takes time to make, is a little expensive because of the seafood BUT WOW. . . for flavor. I have to make this every couple of months and share. It is one of my favorite down-home comfort foods and it is messy to eat. Read more . My kind of fun food. Ingredients:
2/3 c. bacon drippings - can use oil in place of bacon drippings |
1 c. flour |
2 lrg. onions, chopped |
3 ribs celery, chopped |
5 cloves of garlic, chopped (love garlic go for 6 cloves, chopped) |
1/4 lrg bell pepper, chopped |
2 quarts water |
3 bay leaves |
tabasco sauce or emeril's hot sauce or hot sauce of choice (to your taste for heat) |
salt and pepper |
worcestshire sauce (matter of taste. . .i use a 1 t.) |
2 (8 oz) cans tomato sauce |
6 raw crabs, cleaned (**i use dungeness. . . use a lrg crab in your area. can be blue crab or whatever offered but needs to be meaty) |
**shell the crabs but leave the large front crab legs in tact. break into sections at the joints to be dropped into the gumbo when ready |
small bunch of parsley, chopped (i prefer about 1/8 c. chopped) |
3 pounds raw shrimp, peeled and deveined |
2 pounds of scallops (**note: can use manila or cherrystone clams in place of scallops. i alternate or sometimes add both scallops and clams.) |
cooked rice - whatever type you personally enjoy - this gumbo goes over the rice. |
Directions:
1. In skillet make roux using bacon grease or oil and flour. Cook until it is chocolate brown color. Add chopped vegetables and stir until wilted. Transfer to a large gumbo pot (I use a large stew kettle. . .key word - large.) Add water and bring to a boil. Add seasonings, and tomato sauce. Boil for approximately 1 hour. Add crab leg sections and parsley, continue boiling for about 20 minutes. Add Shrimp, crab meat and Scallops 2-3 minutes after adding the crab leg sections. Serve over hot fluffy rice in large soup, or if you have them, gumbo bowls.
2. **Note: File powder comes from the south, if you are not a southerner- you may not know this, and if you have some available then sprinkle a little on top of the gumbo just before serving.
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