1/2 teaspoon of black pepper, 1/2 teaspoon cayenne
2 lbs. of shelled and cleaned raw shrimp
1 lb. of chicken chopped (raw or cooked)
1 lb. of sliced sausage like kielbasa)
2 cups of cleaned crabmeat
2 teaspoons of file (it's a spice)
Instructions
The key to a good gumbo is a good roux. Here is how to make a great roux. Put oil and butter in a large iron pot and heat on medium heat. Let oil get hot then add flour and lower heat. You must stir the roux constantly! Cook until the roux turns a dark golden brown. This takes about 15 minutes.
Add onions, celery green pepper and garlic and cook 5 minutes stirring constantly. Add water, tomatoes, okra, parsley flakes, bay leaves, worcestershire sauce, salt and peppers. Cover the pot but leave the lid cracked a bit so steam will escape and cook for 1 1/2 hours over medium heat.
Add shrimp, chicken, sausage, and crabmeat and cook for 30 minutes longer.
Remove from heat and add the gumbo file. Do not reboil after adding file. Serve over cooked rice.
Serving
Suggestions
Serve over rice
Originally Submitted
4/13/2013
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