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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Darcelle's Gumbo Recipe

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This recipe for Darcelle's Gumbo is from The Wallace Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T vegetable oil
3 T flour
2 cups chopped celery
2 cups chopped onions
2 cups chopped green peppers
1-1/2 T Allspice (secret ingredient)
1 tsp. Thyme (all secret ingredients)
1/4 tsp. salt
1/8 tsp. black pepper
2 to 3 T Gumbo File
1 qt. fish stock (recipe below) or chicken stock
1 qt. chicken stock
1 (6 ox.) can tomato paste
3 bay leaves
2 lbs. raw peeled deveined clean shrimp
1 lb lobster tail or crabmeat (the real crabmeat, not imitation because it will break apart and is too sweet)
1 lb. cleaned sea scallops
2 c. raw cleaned oyster (any of the seafood may be substituted for the other.)
2 c. cooked chopped chicken
2 cups cooked slice beef sausage
1/2 c. okra slices
Directions:
Directions:
In a large skillet, over low heat, combine oil and flour, mixing until blended. Simmer over low heat until flour mixture darkens to a rich brown color. Add celery, onions and green peppers; continue cooking over low heat until tender. Stir in seasoning except for the gumbo file (add that last). In a large pot combine vegetable mixture, stocks, and tomato paste, mixing until blended. Add seafood, chicken and sausage. Cover and cool over low heat for approximately 45 minutes. Stir in okra and gumbo file. Simmer for 15 minutes; stirring occasionally. Remove from heat and let stand for 15 minutes before serving over cooked rice (should have 10-12 servings)

Note: You may substitute crabmeat, lobster tail, or orange roughly fish for an equal amount of shrimps or scallops. You may also substitute oysters for an equal amount of chicken.

 

 

 

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