[Update my dinner status], I'm making this tonight.
7 chefs marked this as Favorite
Servings: 10 Servings
Total Time (median): 1 : 20 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
- 1 large onion diced
- 3 bell peppers diced, any color (I used 2 red, 1 orange)
- 2 pounds ocra frozen (2 x 16 ounce bags)
- 1/2 cup vegetable oil
- 6 tablespoons all-purpose flour
- 6 garlic cloves pressed or minced
- 1 can diced tomatoes (14.5 ounce) with juices
- 6 cups clam juice or fish stock
- 1 box 99% fat free chicken broth (32 ounce)
- 2 bay leaves
- 2 1/2 tablespoons Emeril's Original Essence Seasoning (creole seaso
- 1 tablespoon Oregano
- 1 tablespoon Thyme
- 12 ounces Andouille sausage cut into slices
- 1 link kielbasa cut into quarters and sliced
- 1 package diced ham (8 ounce) 96% fat free
- 1 large shrimp frozen, tail on, uncooked
- 1 container lump crabmeat (16 ounce) picked over to remove shell fragments
- 1 bunch parsley; chopped fresh flat-leaf
- 2 cups white rice cooked for serving
Preparation
Saute the sausage and ham in a large dutch oven over medium heat for about 5 -10 minutes; stirring occasionally. Transfer to a bowl and reserve until later. (Refrigerate if done in advance.)
In the same pot, over medium heat, warm the 1/2 cup oil for 2 minutes. Whisk in the flour until incorporated. Cook the roux, stirring constantly, until it is a rich chocolate colored brown, about 15-20 minutes. Add the onion and bell peppers and cook, stirring occasionally until soft, about 8 minutes. Add the garlic and cook 1 minute more.
Add tomatoes with their juices, clam and chicken stock, bay leaves, creole seasoning, oregano, and thyme. Increase to medium-high and bring to a boil. Add ocra, reduce heat to medium-low and simmer for 30 minutes to blend flavors.
Stir in the sausage, ham, shrimp and crabmeat and cook until the shrimp are pink, 3-5 minutes more. Adjust the seasonings with salt and pepper. Remove from heat and discard bay leaves. Garnish with parsley.
To serve, ladle gumbo on top of white rice in soup bowls.
