Gumbo
Sandy
Great for large gatherings. Left-overs are wonderful.
ingredients
- 1 c. vegetable oil
- 1 c. flour
- 3 cups fine-chopped onions
- 1 1/2 c. fine-chopped celery
- 1 c. chopped green pepper
- 1 c. fine-chopped green peppers
- 3 cloves garlic
- 2 pounds fresh okra or 1 1/2 lbs. frozen okra
- 1 16 oz. chopped tomatoes
- 1 lb. Andouille sausage, cut into 1/2 inch slices
- 1 tsp. thyme
- 1 tsp. basil
- 3 bay leaves
- 1 tbsp. file powder
- 4 cans crab
- 2 lbs. shrimp
- 4 qts. shrimp stock
- 1 qt. vegetable stock
- Salt and pepper to taste
- Dash of Worcestershire sauce
- Dash of Tabasco
- 5 cups cooked white rice
directions
- 1
To make stock: put shrimp shells, one bay leaf and 6 c. water. Heat and simmer for 15 minutes partially covered; strain through a sieve into a bowl. Return shrimp stock to a pan and keep warm.
- 2
In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wood spatula, until roux is a couple of shades darker than peanut butter, about 30 minutes. Stir in onion, bell pepper and celery and cook, stirring occasionally, until vegetables are softened. Add the Andouille and spices. Add the stock and tomatoes, stirring all the time, until the mixture thickens. Simmer for 1 hour.
- 3
When close to serving time add the shrimp, crab and parsley, cooking for only 15 minutes. Season with salt, pepper, Worcestershire and Tabasco. Serve in bowls with white rice.
notes
Soy chorizo can be substituted for Andouille
Source: Mom
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