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Seafood Gumbo (not Italian but good) Recipe

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This recipe for Seafood Gumbo (not Italian but good), by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Dill


1 pound crabs, rinsed well and quartered (any shellfish is good)
2 pounds medium (26 to 30 count) shrimp, peeled and deveined
1 pint oysters, with their liquor (optional) any shellfish is good to use
1 1/4 pounds Andouille or other spicy sausage, sliced into 1/4-inch thick slices (smoked sausage is good)
1 tablespoon vegetable oil
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1 tablespoon chopped garlic
1 pound small okra, stem ends trimmed and sliced 1/2-inch thick (you can use frozen, I do)
3 tablespoons tomato paste
1 tablespoon dried basil
1 tablespoon dried thyme
2 bay leaves
1/2 cup lager beer
10 cups shrimp or fish stock (make your own or they sell fish stock, you can use clam juice also)
1 teaspoon liquid crab boil
3 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 cup cooled Roux, recipe below
1 teaspoon of Creole Seasoning(if you want to make your own: 21/2 tablespoon Paprika, 2 tablespoon salt, 2 tablespoon garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried thyme

2 tablespoons chopped fresh parsley leaves
Steamed White Rice, for serving
Chopped Green Onion Tops, for serving

How to make a Roux:
cup of vegetable oil, cup of flour (may need more depending on how much gumbo you make)
Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color (I get the color medium like milk chocolate). Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear dump it out and start over.
The timings for various shades of roux will vary depending on the cook top as well as the amount of roux made. (A smaller amount will cook in much less time.) If this is your first time making a roux, the slower you cook it, the less likely you will be to burn it. The important thing is to cook the roux to the desired color, as specified above.

In a large pot, brown Andouille sausage over medium-high heat. Add celery, onions, bell peppers, and garlic and cook until translucent. Add tomato paste and all of the seasonings, beer, and crab boil and cook for a few minutes. Add stock, reduce the heat, and let it come to a slow boil. Next, add all the seafood (make sure your pot is at a slow boil before you add your seafood). After a few minutes, add okra and cook for 5 minutes.
Add the roux, stirring it into the gumbo until thickened to the consistency of light gravy that coats the back of a spoon. Serve with rice and top off with green onions

Number Of Servings:
Number Of Servings:




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