Ingredients: |
Ingredients: 2 quarts Shrimp/Seafood stock or
a combination of Seafood and Chicken stock (have another quart in reserve)
3 Gumbo crabs (for flavor)
1 10 oz. can Rotel tomatoes (Purists say this is a big no-no)
3 tsp. minced Garlic
1 Tbsp. Worcestershire
1 tsp. Black pepper
2 Bay leaves
1/4 tsp. dried Basil
1/4 tsp. dried Oregano
1 tsp. Cayenne pepper - to taste
2 tsp. Tony Chachere’s Creole Seasoning - to taste
1 lb. Smoked sausage/andouille - sliced (optional, but I like it)
1 ¼ cups Cottonseed or Canola oil
1 ¼ cups Flour
2-3 cups sliced Okra
3 cups Yellow onion, fine dice
1½ cups Celery, fine dice
1 cup Green Bell peppers, fine dice
1 cup Green onion, chopped (save some green tops for garnish)
2 lbs Medium shrimp, peeled and deveined
1 pint Oysters, with juice (optional)
1 lb. Crawfish tails
1 lb. Lump crabmeat, picked of all shell
Salt & pepper to taste (easy on the salt)
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Directions: |
Directions:Brown sausage in a skillet, drain and set aside. In a large stockpot, bring first 11 ingredients to a boil. Reduce heat to a simmer and continue to cook. In an iron skillet, make a dark roux using the oil and flour - be patient! When the roux is to your liking, add “the trinity”, stirring constantly. Add a couple of cups of stock to skillet to thin it down. Transfer the roux/vegetable mixture to the stock. Add the sausage, crawfish, and okra. Turn up the heat on the simmering stock and bring to a boil. Reduce heat and simmer for an hour or so, skimming any foam and grease off the top. Add crabmeat, oysters, and shrimp - bring to a boil, then reduce to a simmer. Remove gumbo crabs and serve over rice, garnish with chopped green onion tops or chopped parsley - and maybe 'tater salad! |
This recipe for POP’S SEAFOOD GUMBO is from