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Seafood Gumbo




Source of Recipe


© Recipe copyright rjgainey


List of Ingredients




1/4 cup olive oil
1/4 cup flour
1 medium onion, chopped
2 garlic cloves, minced
4 inches andoule sausage, cut into thin slices
1 can (15 oz) stewed tomatoes, undrained
12 oz package frozen okra or equivalent fresh young okra
2 Tablespoons oil for frying okra
2 cups hot water
2 teaspoons chicken bouillon powder
1/4 teaspoon red pepper
1/2 teaspoon gumbo file*
1/4 teaspoon thyme
4 allspice berries
Few grains chili pepper
1 pound raw shrimp tails, peeled
2 stems celery, cut into 1/2 inch lengths
1/2 pound claw crab meat, picked over carefully for remaining shells
1 cup oysters drained (2 small jars are ok) -you can substitute scallops if
oysters are not available
1/4 cup chopped green onions
1/4 cup chopped leaf parsley



Recipe



Using flour and oil, make a dark roux in a large heavy pot. Add onions and
garlic. Cook slowly until onions are transparent. Add sausage and cook
until sausage is heated thoroughly. Add stewed tomatoes and cook on low
heat until oil rises to the top (about 30 minutes) stirring frequently.

In separate skillet, fry okra in oil on moderately high heat, stirring
constantly until okra is no longer stringy.
Add the okra to the other mixture, stir and simmer about 10 minutes. Add
water, bouillon powder, and pepper. Simmer partially covered for 45
minutes. Add celery and other seasonings and simmer an additional 20
minutes, then add shrimp and crab meat, simmering 15 minutes more. Add the
oysters the last 5 minutes of cooking.

Taste carefully for seasoning, adding more if necessary. Remove from heat
and stir in green onions and parsley. Variations may be made by adding
different seafoods, different sausages or poultry.

*gumbo file is a blend of seasonings derived largely from the leaf of the
sassafras plant. You should be able to purchase it in health food or
specialty ships such as mothers market or trader Joe's.