cooks seafood gumbo
cup vegetable oil
cup diced green pepper
cup diced celery
cup diced onion
cloves garlic, chopped
and spices, thyme, sage, basil, oregano and cayenne.
like it hot, some like it not so hot, this is the
you make a signature to the flavor of (your) gumbo.
I kick it up, I throw in some dried hot peppers and
chi chi wa wa sauce, some Tabasco, 2 tsp. Worcestershire
quarts chicken broth
cups dry white wine
cans crab meat
your choice of 1lb. peeled and deveined, bay shrimp
shrimp will do, but please save the juice for the stock.
jar oysters, use the smallest size you can find, even
whole crabs cooked and cleaned then broken up into
if you're ready to start, get a heavy pot, large enough
say 6 to 8 quarts.
all your vegetables up first, get your chicken stock
on and heating
in another pan.
your oil in the pot on medium to low heat, add your
flour and stir with
whisk to blend, set a timer, have something to sip
on and some good
are not to be disturbed from stirring the roux for
that its blended, use a flat bottom spoon or spatula
to stir the roux
and forth. After 45 minutes it should be the
color of the bayou, a nice dark
turn up the heat and add your vegetables, stirring
after each addition,
cook for about 15 minutes or until vegetables are tender.
in your warmed up chicken broth and white wine, this
is exciting, stir in
herbs, spices and sauces then add in your seafood.
with the lid on, at low heat for about 30-45 minutes...do
not over cook
seafood. You can make everything ahead of time
and then add the
45 minutes before serving, however, just like most
things it tastes
the next day.
your gumbo on top of hot, steamed, fluffy rice with
file' (ground sassafras
may be hard to find but it is an important condiment.
is my Mother-in-law's recipe, she is 85 years old and
lives in southeast
always serves hers with mustard style potato salad.