Felix's Seafood Gumbo
"You can use whatever you want, or throw in a pint of oysters, add a pound of firm white fish fillets, or use chicken instead of andouille...or leave out any other meat than seafood. Gumbo is as forgiving as any other stew, as long as you start out with a decent roux. The trick to roux is low and slow...if the heat is too high, you'll scorch it and then it's good for nothing but the trash. You can also add as much or as little of your favourite hot pepper sauce (I usually toss in some Tabasco toward the end) depending on how hot you want it. If you're serving folks who like thicker gumbo, pass additional file powder at the table for them to mix into their individual bowls."
- Ready In:
- 3hrs 45mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1⁄3 cup butter
- 3 -4 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 2 onions, chopped (about 3/4 cup)
- 2 stalks celery, chopped (about 3/4 cup)
- 1 (16 ounce) bag frozen chopped okra
- 1 quart chicken broth
- 1 (16 ounce) can whole tomatoes, with liquid
- 4 -5 garlic cloves, crushed
- 2 bay leaves
- 2 -3 tablespoons crab boil, tied in cheesecloth*
- salt and black pepper
- 2 lbs raw shrimp, peeled and deveined
- 1 lb lump crabmeat, picked over
- 1 lb bay scallop
- 1 lb andouille sausage, sliced
- 1 tablespoon file powder
directions
- Defrost any seafood (fresh is always better, but it happens) and the okra.
- Melt butter in a shallow pan, add flour and cook over low heat, stirring frequently, until very dark but not scorched (about 25 minutes); set aside.
- In large Dutch oven, saute onion, celery and okra in oil until limp.
- Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper to taste; simmer two hours, stirring occasionally.
- Add andouille sausage and simmer 30 minutes, stirring occasionally.
- Add seafood and simmer 15 minutes or until cooked through, stirring occasionally. DO NOT BOIL. Stir in file powder for the last 5 minutes of simmering.
- Serve over bowls of rice.
- *To make your own crab boil: Tie the following spices in a muslin bag or in cheesecloth: 3 bay leaves, a small piece of dried ginger, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, 1 teaspoon dill seeds, 1 teaspoon coriander seeds, 1 teaspoon whole cloves, and 1 teaspoon allspice berries.
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RECIPE SUBMITTED BY
Felix4067
Grand Rapids area, Michigan
I work as a professional stagehand for my local union (IATSE Local 26, West Michigan Stagehands), which takes me all over the state and lets me meet all sorts of interesting people. My primary training is in lighting and wardrobe, and I can be found backstage at everything from rock concerts to opera/ballet/symphony/Broadway tour performances to hockey games to corporate meetings and Presidential appearances. In June of 2005, my Local elected me to serve as a delegate to our International convention in mid-July, which was held in Honolulu. In November of 2008, I was elected to my third three-year term as Recording Secretary of my union local. Currently, I am the news poster for www.megatechnews, a computer tech site affiliated with several other tech sites.
My biggest passion is union activism. The more I get involved, the more I want to be involved. I also read like a fiend and enjoy "discovering" local or regional bands at local clubs.
Recently, I started making jewelry again after a more than ten-year hiatus. It started as a project for Christmas presents, but doing it reminded me how much I enjoy it, so I may be resurrecting my business soon. I never duplicate a piece, because the entire point is that I do custom work, and will take orders to suit. The pieces I have done are in a photo album on Facebook located here: http://www.facebook.com/album.php?aid=21364&id=1373365950&l=5be410742d
