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Bubba's Seafood Gumbo

Source of Recipe

Paula Deen's magazine


Recipe Introduction

Very good. The recipe did not call for the file', but I always put it in my gumbo, so I added about 2 tb. before serving. We served over jasmine rice.

List of Ingredients

1 c. flour
1 c. oil
1 lb. andouille sausage, cut into 1/4 in thick slices (I didn't use the andouille, I used regular polish sausage)
4 c. chopped sweet onion (about 2 large)
2 1/2 c. chopped celery
1/4 c. chopped fresh parsley (I used dried)
4 cloves garlic, minced
4 (14.5 oz) cans chicken broth
2 (28 oz)cans petite diced tomatoes, undrained
2 (16 oz) pkgs of frozen, sliced okra
4 bay leaves
3 tb. hot sauce (I didn't use quite this much, it's up to you)
3 tsp creole seasoning (I used Tony C's)
1 tsp dried thyme leaves
2 lb. med fresh shrimp, peeled and deveined (I used 2 # of small already cooked)
2 (8oz) containers lump crabmeat, picked free of shell (I used pasturied packaged claw meat)
1 lb. firm white fish fillets, cut into 1" cubes (I used cod)
1/2 stick butter
Salt if needed
2 tb. file' gumbo (optional)
Hot cooked rice (we use our favorite, Jasmine rice)**


Recipe

In large cast iron skillet, combine flour and oil. Cook over med heat, whisking constantly, until roux is chocolate colored (about 18 to 20 min)...watch closely, as once this starts browning, will burn very easily...and then you have to start over. Stir in sausage, onion, celery, parsley and garlic; cook 10 min., stirring occasionally. Transfer mixture to a large dutch oven. Stir in broth and next 6 ingreds, bring to boil...reduce and simmer, uncovered, 1 hr. stirring occasionally. Add shrimp, crab and fish. Bring to boil, reduce heat and simmer, uncovered, 10 min. or
until seafood is done. Stir in butter. At this point I added 2 tb. of file' gumbo (available in the spice section) Remove and discard bay leaves. Serve over hot cooked rice.

**For perfect jasmine rice...put 2 c. water, 1 c. raw rice, 1 tb. butter or margarine and about 1/2 tsp rice in sauce pan. Bring to boil, stirring a couple of times. When comes to boil, turn down to low...take a clean dish towel and wrap the underside of the pan lid with it...top pan with towel covered lid...and cook 15 min. (be sure ends of towel are pulled up on top around handle) Remove from heat (do not lift lid) and let sit 5 min. Fluff w/ fork and serve.