Jen Couch's Seafood Gumbo
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Time
prep 0:45
total 3:00
Ingredients
| 1 cup | butter | | 1/2 cup | flour | | 1 | lg. bell pepper, chopped | | 2 stalks | celery, diced | | 1 | lg. onion, chopped | | 3 cloves | garlic, smashed and chopped | | 1 lb. | crab meat pick over carefully | | 3 lbs. | shrimp, peeled and deveined | | 1 pint | oysters (and liquor) | | 2 cans (10 oz. each) | tomatoes | | 4 | bay leaves | | 2 tsp. | salt | | 1 tsp. | pepper | | 2 pkg. | frozen okra (bags, not bricks) | | 1 tsp. | ground ginger | | 6 cups | water | | Gumbo filé |
1 Recipe Reviews
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Yummy!
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Instructions
In a large stock pot, add butter and flour. Make a dark brown roux, but be careful not to burn. Add bell pepper, celery, onion and garlic; stir well. As the vegetables begin to sweat, add the tomatoes with the liquid, water and the oyster liquor (any liquid with the oysters). Add all the spices (except the gumbo filé) and bring to a boil. Add okra and simmer for 1 hour, stirring frequently from the bottom to prevent sticking.
Add shrimp and simmer for 30 minutes. Add oysters and crab; simmer for 15 minutes longer. Serve over rice and sprinkle with filé powder.
Author's Comments
This may seem odd, but try it!!!!!
We are from Mobile, AL and my family loves gumbo served over mashed potatoes. TRY IT!!
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