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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Shrimp or Crawfish, Crab, you can add other meats if you wish, sausage, etc. Ingredients:
1 cup flour |
1 cup vegetable oil |
4 (14 1/2 ounce) cans whole tomatoes, undrained, chopped (can add more if you like more tomatoes) or 4 (14 1/2 ounce) cans stewed tomatoes (can add more if you like more tomatoes) |
3 onions, chopped |
4 stalks celery, chopped |
2 bunches green onions, chopped |
2 bell peppers, chopped |
4 tablespoons chopped garlic |
4 tablespoons chopped parsley |
6 chicken bouillon cubes |
1 tablespoon onion powder |
1 tablespoon celery seed |
1 tablespoon celery salt |
1 1/2 tablespoons old bay seasoning |
1 tablespoon tony chachere's creole seasoning |
1 tablespoon cayenne pepper |
2 tablespoons sugar |
1 teaspoon garlic powder |
4 bay leaves |
40 ounces sliced okra (frozen or fresh) |
1 lb crabmeat or 1 lb crab claws |
4 lbs shrimp, peeled |
Directions:
1. Heat the vegetable oil in a very large soup pot, gradually whisk in flour with a long handled whisk. Continue to stir and whisk constantly until the roux reaches a dark chocolate color, being careful not to burn. In South Louisiana, you can purchase Roux premade in a jar, and I frequently use that, but I NEVER use the roux mix that you can purchase.
2. At this time add the 4 cans tomatoes chopped with the juice. Continue to stir and whisk another 10 minutes.
3. Add the vegetables and cook another 20 minutes stirring very frequently.
4. Dissolve bouillon cubes in 2 to 4 quarts of water. Add this to the pot and bring to a boil. Add seasonings. and okra and simmer 20 minutes.
5. Add shrimp and crab. Cook until shrimp are done. Add fresh green onion tops at end of cooking. Serve over rice.
6. I frequently substitue crawfish tails for some of the shrimp. I prefer to use crab claws rather than crab meat in the gumbo. You can also add some andouille sausage if you want that.
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