"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mother's Seafood Gumbo Recipe

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This recipe for Mother's Seafood Gumbo, by , is from FOOD ART, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, August 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 gal. Crab stock (see recipe)
6 lbs. Cleaned okra (fresh or quick frozen)
12 oz. Fat (ham fat, vegetable oil or brown fat)
6 oz. All-purpose flour
2 lbs. Lump crabmeat
1 gal. Oysters, retain oyster water and wash oysters
4 lbs. Shrimp, peeled and de-veined

Crab Stock
Salt and pepper to taste
1 lb. Onions, finely diced
1/2 lb. Bell pepper, finely diced
3 oz. Garlic, ground
4 gal. Water
6 lbs. Clean gumbo crabs
4 Bay leaves
1 oz. Whole black peppercorns
1/2 lb. Onions, dice large
4 Sprigs of parsley
1/4 tsp. Thyme, dry
8 oz. Brandy
1/5 Dry white wine

Directions:
Directions:
Crab Stock
Place crabs in roasting pan, then place on top f stove. Cook until crabs turn orange. Flame with brandy - please be careful. Add crabs to water in large stock pot, bring to boil. Reduce flame. Add vegetables, white wine and seasoning, simmer for 4 hours. Strain stock through cheesecloth, reduce to 2/3 volume. It's important that ALL particles are strained out. Stock should be dark, but clear.

Roux
Add 6 oz. All-purpose flour to 6 oz. of hot fat. Cook until brown, add onions, bell pepper, and garlic to roux. Cook until chocolate brown.

Gumbo
Place cooked okra in pot with crab stock, salt, pepper, bay leaves, and thyme. Bring to a boil, reduce flame, and simmer for about 20 minutes. Add roux, bring back to a simmer and cook for 10 more minutes. Add shrimp, oysters and crabmeat. Simmer until shrimp and oysters are cooked. Adjust consistency by adding more stock if too thick, or more roux if too thin, adjusting salt and pepper to taste.

 

 

 

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