Recipe

Saltymikes Best Gumbo Recipe

	Saltymike / All my dishes 1 year, 11 months ago A Great seafood gumbo that is as good on a hot day as on a cold day. Goes great with cornbread or garlic toast. Prep:45m Cook:120m Servings:12	Saltymike
	a gulf coast favorite

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Ingredients

1 lb shrimp

1 lb. bay scallops

2 qts. Water

2 Tbls. Butter

1/2 cup olive oil

1/2 cup flour

1 lb. lump crab meat (imitation is OK if you don't have crabmeat)

1 lb. smoked sausage links, diced

1 medium onion, chopped

1 bell pepper, chopped

2 ribs celery, chopped

1/4 cup parsley, chopped

3 cloves garlic, chopped

2 16 oz. cans stewed diced tomatoes

1 16oz. package frozen cut okra

2 bay leaves

2 Tbls. Worcestershire sauce

Salt to taste

1/2 tsp. Black pepper

1/2 tsp. Cayenne pepper

6 cubes prepared fish bullion

Directions

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.

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Comments

linebb956 1 year, 11 months ago said:
OMG... this is diet.. .right? I gotta make it!

borius 1 year, 11 months ago said:
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.
Mark

lunasea 1 year, 10 months ago said:
I was craving a good gumbo - and here you are! I have all the makings and I'll be eating this in a day or so. Thank you so much Yumm!

~ Vickie

momo_55grandma 1 year, 7 months ago said:
This i've never tried but guess what(Lets eat} this sounds good

itsjustjuwah 1 year ago said:
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!

trev 6 months ago said:
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 this recipe, which has to be worth 5 forks, even before we start. Cheers!

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