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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Gumbo Recipe

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This recipe for Gumbo is from Liz & Chris' Kitchen , 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:  
1⁄2 cup of all purpose flour
1⁄2 cup oil
1 cup finely chopped green bell pepper
1 cup finely chopped celery
1-2 cups of chopped yellow onions
2 lbs. sliced okra, fresh or frozen (thawed)
1⁄4-1⁄2 cup of chopped flat-leaf parsley
1 bunch of green onions chopped
2-4 garlic cloves minced
1-3 bay leaves
1⁄4 tsp thyme or 1 tsp fresh chopped thyme
1 TBSP of Worcestershire sauce
1 tsp hot sauce (such as Tabasco)
1⁄4 tsp of ground red pepper
3⁄4 tsp of ground black pepper
Gumbo file’
1 (6 oz) can of tomato paste
1 (14.5 oz) can of tomatoes chopped or some use Rotel tomatoes salt according to taste and according to the broth used, ~2 tsp-2 Tbsp
You can use varying combinations of Seafood, Sausage or Chicken, depending on preference: (I make Seafood Gumbo w/ Andouille sausage) 1 lb. sliced Andouille sausage
1 lb. fresh crabmeat (claw is best) or
put in ~3 lbs. of whole gumbo crabs, you
cut off feelers and use claws and body (cut body in half)
1 pint of oysters
2-4 lbs. of shrimp (peeled & deveined)
note: You can make crawfish gumbo by using
crawfish and crab. You can add ~ 2 cups of chicken for a delicious combination with seafood as well.
Directions:
Directions:
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