Recipe

Shandys Seafood Gumbo Recipe

	Shandy / All my dishes 1 year, 1 month ago This gumbo takes time to make, is a little expensive because of the seafood BUT WOW. . . for flavor. I have to make this every couple of months and share. It is one of my favorite down-home comfort foods and it is messy to eat. My kind of fun food. ... More Prep:30m Cook:120m Servings:15	Shandy
	southern seafood seafood comfort slowcooked

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Fans

pintobean

tinam

Ingredients

2/3 c. bacon drippings - can use oil in place of bacon drippings

1 c. flour

2 lrg. onions, chopped

3 ribs celery, chopped

5 cloves of garlic, chopped (Love Garlic? Go for 6 cloves, chopped)

1/4 lrg bell pepper, chopped

2 quarts water

3 bay leaves

Tabasco sauce or Emeril's hot sauce or hot sauce of choice (to your taste for heat)

salt and pepper

Worcestshire sauce (matter of taste. . .I use a 1 T.)

2 (8 oz) cans tomato sauce

6 raw crabs, cleaned (**I use Dungeness. . . use a lrg crab in your area. Can be Blue Crab or whatever offered but needs to be meaty)

**shell the crabs BUT leave the large front crab legs in tact. Break into sections at the joints to be dropped into the gumbo when ready**

small bunch of parsley, chopped (I prefer about 1/8 c. chopped)

3 pounds raw shrimp, peeled and deveined

2 pounds of scallops (**note: can use manila or cherrystone clams in place of scallops. I alternate or sometimes add both scallops and clams.)

Cooked rice - whatever type you personally enjoy - this gumbo goes over the rice.

Directions

In skillet make roux using bacon grease or oil and flour. Cook until it is chocolate brown color. Add chopped vegetables and stir until wilted. Transfer to a large gumbo pot (I use a large stew kettle. . .key word - large.) Add water and bring to a boil. Add seasonings, and tomato sauce. Boil for approximately 1 hour. Add crab leg sections and parsley, continue boiling for about 20 minutes. Add Shrimp, crab meat and Scallops 2-3 minutes after adding the crab leg sections. Serve over hot fluffy rice in large soup, or if you have them, gumbo bowls.

**Note: File powder comes from the south, if you are not a southerner- you may not know this, and if you have some available then sprinkle a little on top of the gumbo just before serving.

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Comments

tinam 1 year, 1 month ago said:
Great effort and fab taste! Can't go wrong here! Thx!

pintobean 1 year ago said:
Shandy, Thanks for this recipe.We are still eating gumbo.I have frozen the rest.Have you ever done that and will it taste the same?

Bean

trackwidow 7 months, 4 weeks ago said:
This sounds wonderful. When I decide to splurge on crab I will make this. Living inland like we do in WI, we don't have access to the fresh ones quite as readily or as cheaply as those who live closer to where they are caught. Thank you for a great post.

adacowan 7 months, 1 week ago said:
This sounds wonderful even at 7:00 am! Thank you for sharing the recipe. I will definitely be making it. I wish you had a picture posted, I'll bet it's beautiful!
Have a wonderful holiday season!

mrgresch 1 month ago said:
I make my roux with bacon grease all the time. The only thing that I use that's different is a poblano and I add worcestershire to the roux also. I then refridgerate the roux for a week prior to using it. I also thought I was the only person on the planet that used scallops in my gumbo! Now you got me hungry for gumbo!

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