"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Stephen Harrison's Famous Gumbo Recipe

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This recipe for Stephen Harrison's Famous Gumbo, by , is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Hall
Added: Monday, November 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Roux ingredients:
2 C. flour
2 C. vegetable oil
2 cans cut okra (14 oz.), drained
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper

Vegetables:

(Chop and put into a large bowl in this order)

2 bunches green onion, chopped
2 medium green bell peppers, chopped
1 large bunch celery, chopped (including leaves)
2 medium onions, chopped
2 T. crushed garlic
3 T. chopped parsley

Other ingredients:

6 bay leaves (California)
4 C. hot water (or stock)
1 lb. hot smoked sausage, sliced (andouille if possible)
2 lbs. raw peeled shrimp (70-90 count)
1 lb. small scallops
2 C. ham steak, cubed (optional)
2 cans diced tomatoes (14 oz.)
1 T. red tabasco sauce
1 lb. lump blue crab (optional)

Directions:
Directions:
Make a roux: fry 2 C. flour in 2 C. hot oil, stirring CONSTANTLY untl it is the color of milk chocolate. (If the roux begins to stick, take it off the burner until you can get it under control again.)

When the roux is the right color, dump in the okra. (Stand back, it splatters!) Fry okra in roux, mashing it slightly as you stir it. Stir until the color is that of dark chocolate.

While okra is cooking, add:
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper

Throw in the vegetables and garlic and bay leaves. Put lid on. Cook for 10 minutes on high. After 10 minutes is up, stir very well. Continue to cook until onions begin to soften -- about 10 minutes more. Add 4 C. hot water or stock. Stir well.

Add:
1 lb. smoked sausage (andouille) sliced
2 lbs. raw peele shrimp
1 lb. small scallops
2 C. ham steak, cubed (optional)

Simmer for 1/2 hour over medium low heat.

Add:
2 cans diced tomatoes (14 oz.)
(*Tomatoes should be drained for seafood gumbo, not drained for chicken gumbo.)
1 T. red tabasco
salt -- to taste

Cook for 1/2 hour, then add crab and stir gently; turn off after 15 minutes.

Serve over white rice, with hot French bread.

Number Of Servings:
Number Of Servings:
many
Personal Notes:
Personal Notes:
I like "Cajun Chef" green sauce on it. This can be ordered online from www.cajungrocer.com, where you can also order andouille sausage.

 

 

 

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