“I went to an IT conference in New Orleans many years ago. The Seafood Gumbo at the Hyatt Regency was so good I wrote them when I got back to beg for the recipe. One of the chef's wrote me back with a hand written recipe. I've held on tight to it for almost 20 years now.. putting on zaar so I don't loose it! Sorry for the weird quantities. Adjusted it down from several gallons (10? I forget)”
READY IN:
1hr 40mins
YIELD:
1 gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. Make a dark roux with clarified butter and flour. Transfer to a heavy pot on high heat. Add Onion, Celery, and Green Pepper and Tomato Paste. Blend and cook 15 minutes.
  2. Add garlic, stir until fragrant then add stock before garlic burns. Bring to a boil.
  3. Add Diced Tomato, Crabs, and Sausage. All all seasonings (and worchestershire sauce) EXCEPT THE FILE'.
  4. Mix the Gumbo File' with water and add to the pot.
  5. Add Shrimp and Okra and bring to a boil. Lower temperature and simmer for 45 minutes.
  6. Season to taste with salt and pepper.
  7. Serve with rice!

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