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Seafood Gumbo

This is legendary New Orleans recipe #4.

2C + 3T Oil
1 Onion, diced
2 stalks Celery, diced
16oz (500ml) crushed Tomatoes
2lbs (.91kg) Okra, stemmed, sliced
1Tbsp Salt
1Tbsp Cayenne pepper
1Tbsp White pepper
3 Bay leaves
4C Greens, stemmed, sliced (Collard, mustard, turnip, any or all)
1.5 gallons (5.7L) Gumbo crab stock
1lb (.45kg) Fish, cubed
2lbs (.91kg) 42/50 shrimp, peeled (medium sized shrimp)
30 Oysters, shucked, liquor retained
1lb (.45kg) Crab (cooked and shelled)
4C Flour
6C Rice, cooked

Heat 3T of oil and saute onions and celery until onions are clear. Add tomatoes and okra and simmer until moisture is cooked out. Add salt, peppers, bay leaves, greens, stock, oyster liquor, and fish. Bring to a boil and then simmer 3 hours or more, adding stock/wine/water to maintain liquid amount (do not allow to reduce). Add shrimp, oysters, and crab and cook 10 minutes. In the meantime, heat 2C oil, add the 4C flour, and cook until dark brown (stirring almost constantly at first, and for certain at the end. Color should be that of dark chocolate, but not burned). Add by spoonfull to gumbo. Simmer until thickened, about 10 mins. Serve over rice.