Seafood GumboFrom oldgringo 9 years ago
- 4 quarts shrimp stock shopping list
- 1/2 lb kielba sasausage; sliced bite size shopping list
- 1 tablespoon minced garlic shopping list
- 3/4 cup oil shopping list
- 1 cup flour shopping list
- 2 cups onion; chopped shopping list
- 2 cups bell green pepper; chopped shopping list
- 1-1/2 cups celery; chopped shopping list
- 1-1/2 cups okra; sliced bite size shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon fine ground white pepper shopping list
- 1/2 teaspoon fine ground cayenne pepper shopping list
- 1/2 teaspoon fine ground cumin shopping list
- 2 dried whole bay leaves shopping list
- 1/2 teaspoon dried thyme leaves shopping list
- 1/2 teaspoon dried crushed Greek oregano leaves shopping list
- 2 lbs shrimp; peeled, cleaned shopping list
- 1 pint oysters, shucked; with their juice shopping list
- 1 lb crabmeat; shelled, cleaned, lumps shopping list
How to make it
- The making of a gumbo has been described as an "occult science." Depending on the location and people you talk to about gumbo, it is quickly discernable that there are as many ways to cook gumbo as there are cooks making it.
- Brown the sliced sausage slightly and add to stock; add garlic and bring to a boil.
- Prepare a roux on the dark side and add the aromatic vegetables and seasonings to it. Stir until the roux and vegetables form a mass. Drop by spoonfuls into the boiling stock. Mix and simmer for twenty minutes until the vegetables are cooked.*
- Add the shrimp, and oysters with juice; simmer for about 5 minutes. The oil may be removed from the surface at this point.
- Add the crab meat to the gumbo as you serve it. Filé is served aside and may be added to the gumbo in the bowls. Sever with white rice.
- *Note: Before the shrimp and oysters are added, large pieces of crab claws, large whole shrimp, etc may be added to the gumbo, for color and meat in the finished gumbo. Large shucked heated oysters may be add at serving for garnish also.