Southern Seafood Gumbo

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Southern Seafood Gumbo Ingredients

1 c Cooking oil (or bacon grease 1 lg Ripe tomato, chopped
1 c All-purpose flour 2 tb Salt
8 Stalks celery, chopped 4 sl Crumbled bacon (I use the 1#
3 lg Onions, chopped 1 lg Slice ham, chopped
1 bn Green onions, chopped 1 Bay leaves (up to 2)
1 Green bell pepper, chopped 1/4 ts Thyme
2 Cloves garlic, minced 1/4 ts Rosemary
1/2 c Parsley, chopped, about Red pepper flakes to taste
2 lb Sliced okra 2 c Cooked, chopped chicken
2 tb Shortening 2 lb Cooked crabmeat
2 qt Chicken stock 4 lb Shrimp
2 qt Water 1 pt Oysters
1/2 c Worcestershire sauce 1 ts Brown sugar
Tabasco sauce to taste Lemon juice
1/2 c Catsup Cooked rice

Instructions for Southern Seafood Gumbo

Heat oil in heavy iron pot over medium heat. Add flour very slowly, stirring constantly with a wooden spoon until roux is medium brown. This will take from 30 to 40 minutes. Add celery, onions, green onions, green pepper, garlic, and parsley;cook an additional 45 minutes to an hour, stirring constantly. (you may cut cooking time at this stage, but gumbo wont be as good.) Fry okra in 2 tablespoons shortening until brown. Add to gumbo and stir well over low heat for a few minutes. (at this stage the mixture may be cooled, packaged and frozen or refrigerated for later use.) Add chicken stock and water, Woster sauce, tabasco, catsup, tomato, salt, bacon, ham, bay leaves, thyme, rosemary, and red pepper flakes. Simmer for 2 1/2 to 3 hours. About 30 minutes before serving time, add cooked chicken, crabmeat, and shrimp; simmer for 30 minutes. Add oysters during last 10 minutes of simmering period. Add brown sugar. Check seasonings and add more if needed. A bit of lemon juice may be added at the very last, if desired. Put a generous amount of hot, cooked rice in soup bowls; spoon gumbo over the rice and serve at once. Yield: 12 large servings. Posted to EAT-L Digest 01 Oct 96 From: Russ Orso Date: Wed, 2 Oct 1996 05:10:56 -0400

Main Ingredient: Cuisine: Uncategorized

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