Wednesday, November 23, 2011

Spicy Seafood Gumbo by Steve Croskrey

1 cup vegetable oil
1 cup flour
2 cups chopped onions
8 ribs celery, chopped
3 cloves garlic, minced
8 cups chicken broth
2 large cans (28 oz) of tomatos
2 10 oz pkg frozen okra, sliced thawed
1 lb crab claws
1/4 cup worcestershire
1 tbs hot sauce (2?)
2 large dried bay leaves
1/2 cup fresh minced parsley
2 tsp dried leaf thyme
2 tsp dried leaf basil
2 tsp dried leaf oregano
1/2 tsp red pepper
1 tsp sage
1 tsp pepper
2 lbs shrimp
1 lb crab meat
2 lbs crawfish
2 lbs andouille sausage
whole chicken, shredded/diced
2 tbs Tony Chachere's Cajun
1 bell pepper
(optional) 2 tbs file powder
salt to taste after cooking
Combine oil and flour in a heavy skillet, cook over medium hear for 20 minutes stirring constantly until roux is dark. Do
not scorch. Stir in onion, celery and garlic, cook 10 minutes, stirring often. Transfer to large kettle or dutch oven.
Add chicken broth, tomatos, okra, crab claws, worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregan0,
sage, and pepper, simmer 2 hours, stirring occasionally.
Add shrimp, crab meat, other meats to the pot (fish optional but not recommended), simmer 10 to 15 minutes. Remove and
discard bay leaves. Serve gumbo over hot cooked rice, and sprinkle with file.