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Seafood Gumbo




Source of Recipe


WKRG
Seafood Gumbo

http://media.wkrg.com/images/scaled/media/news8/01-17-2011_recipe-200x0.jpg

3 cups Flour
2 quarts Onion, diced
1 quart Celery, diced
2 cups Bell Pepper, diced
1 cup Garlic, minced
1 pound Conecuh Sausage, sliced
3 pounds Gumbo Crabs, cut in half
3 pounds Okra
4 ea Bay leaves
1 gallon Water
2 gallon Oyster Liquer
2 cups Diced Tomatoes
5 pounds Shrimp (51/60)
2 pounds Claw crab Meat
5 pounds Catfish (cut 1in cubes)
1/2 cup Hot Sauce
1/4 cup Maggie’s seasoning
1 cup Worcestershire
2 table spoons Tony Chacheres
1 table spoon Black Pepper
2 teaspoons White Pepper
1/2 teaspoon Red Pepper
1/4 cup Lime Juice
1/2 gallon Oysters


1. Heat oil until it sizzles when you sprinkle in a little flour.

2. Add Flour and stir constantly until you have a dark roux.

3. Add onions, celery, bell pepper, garlic, gumbo crabs and sausage in the oil. Sauté together until celery and onion have turned translucent.

4. Next add water and oyster liquor while whisking to incorporate roux.

5. Add bay leaves, 1 pound of the shrimp, 2 pounds of the okra, and tomatoes and bring mixture to a temperature of 195 degrees.

6. After temp rises back up begin to incorporate all other ingredients including the remaining 3 pounds of okra but not the four pounds of shrimp.

7. Lightly simmer for 90 minutes skimming oil and froth from perimeter of the pot.

8. Add the rest of the shrimp, cubed catfish, crabmeat and oysters.

9. Cook for 15 minutes so shrimp are cooked through.

10. Serve or chill down quickly in a ice bath if serving at a latter date.

11. Gumbo is always better the second day after all the flavors have a chance to blend together.