Seafood Gumbo
"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
- Ingredients:
- 19
- Yields:
-
1 gallon
ingredients
- 1 cup dark roux
- 1⁄2 lb crab (split in half)
- 2⁄3 cup okra (fresh or frozen, sliced)
- 1⁄2 cup onion, diced
- 5⁄8 cup celery
- 2 tablespoons tomato paste
- 3⁄8 gallon shrimp stock
- 1⁄4 ounce thyme
- 1⁄2 bay leaf
- 4 tablespoons Worcestershire sauce
- 2⁄3 lb bay shrimp
- 1⁄3 lb smoked sausage
- 5⁄8 cup green bell pepper
- 15 ounces diced tomatoes
- 3 tablespoons garlic, minced
- 3⁄8 gallon chicken stock
- 1⁄4 ounce basil
- 1 tablespoon file powder
- salt and pepper
directions
- 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.
- Add garlic, stir until fragrant then add stock before garlic burns. Bring to a boil.
- Add Diced Tomato, Crabs, and Sausage. All all seasonings (and worchestershire sauce) EXCEPT THE FILE'.
- Mix the Gumbo File' with water and add to the pot.
- Add Shrimp and Okra and bring to a boil. Lower temperature and simmer for 45 minutes.
- Season to taste with salt and pepper.
- Serve with rice!
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RECIPE SUBMITTED BY
-JoeB
Ellwood City, Pennsylvania
