Ingredients: |
Ingredients: 3/4 cup butter 1 pound cut fresh okra 2 c. chopped onions 2 c. chopped celery 2 c. chopped green bell pepper 4 Tbs. gumbo filé (ground sassafras leaves) 1 Tbs. Chipotle Tobasco Smoked 1 tsp. minced garlic 1 tsp. salt 1/2 tsp. ground red pepper 1 bay leaf crumbled fine 1 1/2 tsp sweet paprika 1/2 tsp black pepper 1/2 tsp white pepper 1/2 tsp thyme & oregano 1 1/4 c. tomato sauce 5 c. seafood stock 1 lb. medium peeled shrimp 1/2 lb. crabmeat, claw meat is fine.
*optional additions: andouille sausage, chicken, crawfish, oysters 1 1/3 c. cooked white rice
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Directions: |
Directions:In a heavy 4 quart soup pot melt butter, fry okra over medium heat until tender. Stir frequently. Stir in onions, celery, and green peppers; cook til tender. Increase heat to medium-high, add gumbo filé, Tabasco, garlic, and seasonings. Cook for 6 minutes stirring to prevent sticking. Reduce heat to medium; stir in tomato sauce. Cook for 5 minutes, scraping the bottom of the pan. Add stock; bring to a boil, then reduce heat. (Taste for seasoning, if too spicy at this point add more seafood stock. Flavors will intense as it cooks) Simmer covered for 50-60 mins. Stir occasionally. Add seafood. Cover and turn off heat. All to each for a minimum of 10 mins. Serve with rice.
May be frozen before adding seafood. Thaw and bring to a boil before adding seafood and rice.
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