Southern seafood gumbo

1 Servings

Ingredients

Quantity Ingredient
1 cup Cooking oil (or bacon grease from 1# bacon)
1 cup All-purpose flour
8 Stalks celery, chopped
3 larges Onions, chopped
1 bunch Green onions, chopped
1 Green bell pepper, chopped
2 Cloves garlic, minced
½ cup Parsley, chopped, about
2 pounds Sliced okra
2 tablespoons Shortening
2 quarts Chicken stock
2 quarts Water
½ cup Worcestershire sauce
Tabasco sauce to taste
½ cup Catsup
1 large Ripe tomato, chopped
2 tablespoons Salt
4 slices Crumbled bacon (I use the 1# I browned for the grease)
1 large Slice ham, chopped
1 Bay leaves (up to 2)
¼ teaspoon Thyme
¼ teaspoon Rosemary
Red pepper flakes to taste
2 cups Cooked, chopped chicken
2 pounds Cooked crabmeat
4 pounds Shrimp
1 pint Oysters
1 teaspoon Brown sugar
Lemon juice
Cooked rice
2½ to 3 hours.

Directions

Heat oil in heavy iron pot over medium heat. Add flour very slowly, stirring constantly with a wooden spoon until roux is medium brown. This will take from 30 to 40 minutes.

Add celery, onions, green onions, green pepper, garlic, and parsley;cook an additional 45 minutes to an hour, stirring constantly. (you may cut cooking time at this stage, but gumbo won't be as good.) Fry okra in 2 tablespoons shortening until brown. Add to gumbo and stir well over low heat for a few minutes. (at this stage the mixture may be cooled, packaged and frozen or refrigerated for later use.) Add chicken stock and water, Woster sauce, tabasco, catsup, tomato, salt, bacon, ham, bay leaves, thyme, rosemary, and red pepper flakes. Simmer for About 30 minutes before serving time, add cooked chicken, crabmeat, and shrimp; simmer for 30 minutes. Add oysters during last 10 minutes of simmering period. Add brown sugar. Check seasonings and add more if needed.

A bit of lemon juice may be added at the very last, if desired. Put a generous amount of hot, cooked rice in soup bowls; spoon gumbo over the rice and serve at once. Yield: 12 large servings.

Posted to EAT-L Digest 01 Oct 96 From: Russ Orso <Russomg@...> Date: Wed, 2 Oct 1996 05:10:56 -0400

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