Seafood Gumbo topcook.tomathouse.com
Ingredients:
Gumbo
- 4 cups fresh pork sausages for frying Cajun seasoning
- 4 cups chopped okra, fresh or frozen
- 2 cups canned oysters
- 250 g of crab meat
- 700 g fresh peeled shrimp
- 3 cups sea scallops
- 4 cups chicken broth
- 1 tbsp dry chicken bouillon cube
- 3 tbsp of water
Vegetables and spices
- 1/4 cup butter
- 6 tbsp. premium wheat flour
- 2 cups chopped onion
- 1 cup green bell pepper, chopped
- 1 cup diced celery
- 3 large cloves garlic, minced
- 2 bay leaves
- 1.5 tsp dried thyme
- 1 teaspoon dried basil
- 1/3 tbsp. dried parsley
- 1 teaspoon lemon pepper
- 1/2 tsp cayenne pepper
- 2 tsp. homemade seasoning, see recipe below
- 2 tablespoons soy sauce or Worcestershire sauce
- 2 cups fresh diced tomatoes
- Filo powder (a spicy powder made from the dried and ground leaves of the sassafras tree with a fresh, faint lemon aroma)
Homemade seasoning
- 1 tbsp. salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Preparation:
Gumbo:
In a large saucepan, combine the butter and flour. Cook over medium heat, stirring constantly, until the roux (a cooked mixture of flour and fat) turns a light chocolate color. Add the onion, pepper, celery, and garlic. Sauté for 2 to 3 minutes, stirring constantly. Slowly whisk in the chicken broth and stock. Add the water, bay leaf, thyme, basil, parsley, lemon pepper, cayenne pepper, homemade seasoning, soy sauce, and tomatoes.- Slice the sausage into slices about 1.5 cm thick. Add to the pan along with the okra. Cover the pan and simmer over low heat for 1 to 1.5 hours, stirring occasionally. Add the oysters, crab meat, shrimp, and scallops. Cook for another 15 minutes.
- Serve the gumbo with hot rice. Sprinkle with filé powder and stir.
Homemade seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.
Advice: Add the filé powder after dividing the gumbo into individual serving bowls. Adding filé to the pot will make the gumbo too thick, as the filé powder acts as a thickening agent.
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