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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This recipe for SEAFOOD GUMBO is from