SEAFOOD GUMBO

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1/4 cup oil
  • 3-4 tablespoons flour
  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 1 (1 lb) bag frozen chopped okra
  • 1 quart chicken broth
  • 1 (16 ounce) can whole tomatoes, w/liquid
  • 4-5 cloves garlic, crushed
  • 2 bay leaves
  • 2-3 tablespoons crab boil, tied in cheesecloth
  • salt & pepper
  • hot pepper sauce
  • 2 lbs raw shrimp, peeled
  • 1 lb crabmeat or 2 cans crabmeat
  • 1 pint oysters (OPTIONAL)
  • 1 lb firm white fish fillets (halibut, white fish, cod)
  • 1 tablespoon gumbo file powder

Directions

  • 1/4 cup oil
  • 3-4 tablespoons flour
  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 1 (1 lb) bag frozen chopped okra
  • 1 quart chicken broth
  • 1 (16 ounce) can whole tomatoes, w/liquid
  • 4-5 cloves garlic, crushed
  • 2 bay leaves
  • 2-3 tablespoons crab boil, tied in cheesecloth
  • salt & pepper
  • hot pepper sauce
  • 2 lbs raw shrimp, peeled
  • 1 lb crabmeat or 2 cans crabmeat
  • 1 pint oysters (OPTIONAL)
  • 1 lb firm white fish fillets (halibut, white fish, cod)
  • 1 tablespoon gumbo file powder
  • To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
  • In large dutch oven, saute onion, celery, and okra until limp.
  • Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
  • Simmer for 2 hours.
  • 10 minutes before serving, add all raw fish and seafood and the file powder.
  • Simmer until done, but do not boil.
  • Serve over bowls of rice.

Notes

Categories: Chowder  Creamy  Soup 
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