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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 10 |
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This is the easiest, freshest tasting gumbo that I've found. Not greasy or heavy. And the seafood, for which you've paid dearly, is wonderful. Serve with a crusty garlic bread. Ingredients:
4 tablespoons butter |
4 tablespoons all-purpose flour |
2 tablespoons butter |
3 medium onions, chopped |
5 garlic cloves, minced |
1/4 lb ham, diced |
12 okra pods, sliced |
1/4 teaspoon thyme |
2 bay leaves |
2 tablespoons fresh parsley, minced |
1/2 teaspoon fresh ground black pepper |
salt, to taste |
2 cups canned diced tomatoes, undrained (14.5 ounce can) |
7 cups water |
1 cup oyster juice, reserved from oysters |
1 lb raw large shrimp, peeled and deveined |
1 lb crabmeat, picked over for shells |
1 pint small oyster, drained and liquor reserved |
1 tablespoon gumbo file |
4 -5 cups cooked white rice |
Directions:
1. Melt 4 tablespoons of butter in large kettle or stockpot. Add flour. Make a roux, by cooking and stirring this constantly with a wooden spoon, until the color turns from gold to dark red. (Don't stop stirring for a second, or you will scorch the roux!) When the roux is red-colored, remove from the heat. Set aside.
2. Melt 2 tablespoons butter in a very large skillet. Saute chopped onions and garlic until soft. Add ham. Stir and cook 2 to 3 minutes. Then add okra, stirring and cooking 2 to 3 minutes. Add thyme, bay leaves, parsley, pepper, salt, tomatoes, water, and liquor from oysters. Bring to a boil. Reduce heat. Simmer 15 minutes.
3. Add this entire mixture to roux in kettle. Bring to a boil again. Reduce heat to gentle boil. Stirring constantly, cook for 1 hour.
4. Add shrimp and crab meat. Cook 2 minutes. Add oysters. Cook 1 minute more. Add gumbo file at very last. Stir well.
5. Serve in bowls with a 1/2 cup of rice in each.
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