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Prep Time: 40 Minutes Cook Time: 2 Minutes |
Ready In: 42 Minutes Servings: 36 |
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My husband makes the best gumbo. This is the recipe he uses. Originated from Southern Living but he has changed it up a bit over the years. Makes a lot and freezes well. Ingredients:
1 cup vegetable oil |
1 cup all-purpose flour |
4 medium onions, chopped |
8 celery ribs, chopped |
4 cloves garlic, minced |
4 (14 1/2 ounce) cans ready-to-serve chicken broth |
2 (28 ounce) cans whole tomatoes, undrained and chopped |
2 (10 ounce) packages frozen sliced okra, thawed |
1 lb crab claws |
1/4 cup worcestershire sauce |
1 tablespoon hot sauce |
5 bay leaves |
1/2 cup minced parsley |
2 teaspoons dried thyme |
2 teaspoons dried basil |
2 teaspoons dried oregano |
2 teaspoons rubbed sage |
1 teaspoon pepper |
2 lbs unpeeled medium shrimp |
1 quart standard oyster, undrained |
1 lb fresh crabmeat, drained,flaked,and picked over |
1 lb fish fillet, cut into 1 inch pieces (cod, haddock, halibut, etc.) |
hot cooked rice |
gumbo file |
Directions:
1. Add the oil and flour to a cast-iron skillet; stir to combine.
2. Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
3. Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
4. Transfer mixture to a large pot.
5. Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
6. Peel and devein shrimp.
7. Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
8. Take out bay leaves.
9. Serve over hot cooked rice.
10. Sprinkle with file if desired.
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