Seafood Gumbo is perhaps the most coveted dish during the holiday seasons for endless reasons. This version which is thickened with filé powder and roux dates back to approximately 1825. This particular recipe is a true food-a-holic, soul warming experience that has been handed down from my mother and grandparents. When we talk gumbo in my family, there is always a great debate amongst my brothers and I as to who has the best secret ingredients. That said, there are no hard and fast rules for making gumbo beyond the basic roux, filé powder, and your imagination. As you can imagine, there are probably as many distinctive recipes for gumbo as there are cooks in this country. In this recipe we concentrate on fresh dungeness crab, large shrimp, smokey ham, smoked Louisiana hot sausages, Pete’s Louisiana Style Hot Links, fresh vegetables, filé powder and of course the roux! The roux is the key to this whole thing fa true yeah!!!!
In a large 32 quart stock pot bring the chicken stock, water and clam juice to a slow boil
Add the Dungeness Crab and reduce the temp to a medium flame
In a heavy bottomed skillet, sauté the onions, garlic and celery until tender, then add to the stock pot
In a separate pot, boil the Louisiana sausage and smoked hot links until thoroughly heated and they have released their oil.
Drain the liquid and allow the sausages to cool. Once cooled slice the sausages from side to side.. from left to right. Dice the smoked ham and throw all the meat back into the pot to brown over a medium heat. When completed, add them to the stock pot
In a heavy bottomed skillet, stir together the flour and oil forming a paste. Cook the roux over a low heat, stirring constantly until the flower darkens to a deep caramel color similar to peanut butter (this may take 20 to 30 minutes) ; immediately remove from heat and add to the stock pot.
Note: If you desire a thicker gumbo, repeat this step. Also, DONT burn the roux!!! if you do, toss it out and start a new batch. This is the heartiness of the gumbo and if you burn it it will resinate the burned flavor throughout the soup.
Add all of the spices and let simmer, occasionally stirring, tasting and adjusting the seasoning to taste
After an hour of simmering add the shrimp and lump crab meat.
Note: Gumbo is usually served as a main course soup. I like to put 1/2 cup of rice into the bottom of a deep soup bowl, sprinkle the rice lightly with additional gumbo file'. Then ladle on gumbo; make sure to get some of all the seafood in each bowl. We also like to enjoy this treat with fresh sweet french bread and butter
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|Serving Size: 1 Serving (2256g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 2225 (62%)|
|Amt Per Serving||% DV|
|Total Fat 247.2g||330 %|
|Saturated Fat 66g||330 %|
|Monounsaturated Fat 107.1g|
|Polyunsanturated Fat 54.8g|
|Cholesterol 1261.2mg||388 %|
|Sodium 4753.4mg||164 %|
|Potassium 3215.9mg||85 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 17.3g|
|Protein 306.5g||438 %|
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Calories per serving: 3602
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