Buffalo Bayou Seafood Gumbo
Source of Recipe
My recipe
List of Ingredients
2 Qts. Beef Stock
2 Bay Leaves
1 Hot Red Pepper
1 Cup Ham, diced
3 Teaspoons Salt
4 Tablespoons Bacon Drippings
1 Lb. Shrimp, peeled & cut in half
4 Tablespoons Flour
2 Tablespoons Oil
2 1/2 Cups Okra, diced
2 Medium Onions, diced
3 Cloves Garlic, minced
½ Green Pepper, diced
2 Ribs Celery, diced
1 Can Tomatoes, 16 oz.
¼ teaspoon thyme
4 Tablespoons Ketchup
½ teaspoon hot pepper sauce
1 Tablespoon Worcestershire Sauce
1 Lb. Crabmeat
1 Bunch Green Onions, diced
1 Tablespoon Gumbo File
1 Jar Oysters, drained
1 Cup Rice, cooked
Recipe
Combine stock, bay leaves, red pepper, ham and two teaspoons of salt in large kettle. Bring to a boil over high heat. Reduce to medium, cover and simmer 45 minutes.
Meanwhile, make a roux by heating bacon drippings in a skillet over medium heat. Add the flour, stirring until absorbed. Cook over low heat about 25 minutes, stirring constantly, until flour has browned (do not let it burn or it will ruin the roux).
Add oil, followed by okra, onions, garlic, green pepper and celery. Saute until tender. Add tomatoes and cook 5 minutes longer.
Add sauteed vegetables to hot beef stock along with remaining salt, thyme, ketchup, hot pepper sauce and Worcestershire sauce. Cover and cook slowly for one hour.
Add shrimp, crabmeat and green onions. Cook 40 minutes. Add gumbo file during last 30 minutes. Add oysters during last 15 minutes.
Serve gumbo over cooked rice.
YIELD: 8 servings This freezes well.
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