Saltymikes Best Gumbo
From saltymike 16 years agoIngredients
- 1 lb shrimp shopping list
- 1 lb. bay scallops shopping list
- 2 qts. water shopping list
- 2 Tbls. butter shopping list
- 1/2 cup olive oil shopping list
- 1/2 cup flour shopping list
- 1 lb. lump crab meat (imitation is OK if you don't have crabmeat) shopping list
- 1 lb. smoked sausage links, diced shopping list
- 1 medium onion, chopped shopping list
- 1 bell pepper, chopped shopping list
- 2 ribs celery, chopped shopping list
- 1/4 cup parsley, chopped shopping list
- 3 cloves garlic, chopped shopping list
- 2 16 oz. cans stewed diced tomatoes shopping list
- 1 16oz. package frozen cut okra shopping list
- 2 bay leaves shopping list
- 2 Tbls. worcestershire sauce shopping list
- salt to taste shopping list
- 1/2 tsp. black pepper shopping list
- 1/2 tsp. cayenne pepper shopping list
- 6 cubes prepared fish bullion shopping list
How to make it
- Boil shrimp (in shells) in 2 qts. Water. DO NOT DRAIN. Peel and devein shrimp. Set shrimp aside in refrigerator. Cook scallops in the same water. Remove scallops and set aside when done. Add Fish bullion and shrimp shells to water and continue boiling to make a fish stock.
- In a large (8 qt. or larger) heavy Dutch Oven make a very dark brown roux with the butter, olive oil and flour. Add diced smoked sausage, onions, bell pepper, celery, garlic and parsley and saute until veggies are tender. Add tomatoes and cook 15 minutes. Add okra, fish stock, bay leaves, Worcestershire sauce, black pepper and cayenne. Bring to a slow boil for 10 – 20 minutes, then reduce to simmer, stirring occasionally. Add salt to taste. Add the shrimp, scallops and crab meat. Continue cooking until the gumbo simmers for about an hour. Add additional cayenne or hot sauce to taste.
- Serve over steamed rice. This gumbo is best if cooked a day in advance, refrigerated overnight and re-heated and served the second day.
The Rating
Reviewed by 5 people-
Nice post Salty Mike. Start strong with with big guns. I'm FROM over yonder and miss it on a snowy day like today. Welcome to the kitchen.
Markborius in Klamath Falls loved it -
I'm trying my hand at gumbo for the first time... I've talked to several awesome Louisiana cooks about how they do it... seems everybody has their own idea of what the best gumbo should be... this one sounds like a winner!
itsjustjuwah in Jena loved it -
Good on ya Saltymike. I haven't tried gumbo before, so I've been looking around for something that appeals. I reckon that this one will do the job for me. What a great blend of flavors and a great way to build up a stock. I just can't wait to try thi...more
trev in Bogangar loved it
Reviews & Comments 6
-
All Comments
-
Your Comments