Louisiana Seafood Gumbo

Recipe courtesy Celie Robin
Show: Tyler's Ultimate Episode: Seafood Soup
TOTAL TIME: 1 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • Olive oil, for sauteing
  • 1 1/2 medium-sized onions, coarsely chopped
  • 1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped
  • 8 cloves garlic, finely chopped
  • 1/2 green bell pepper, coarsely chopped
  • 6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
  • Roux, recipe follows
  • 6 tomatoes, roughly chopped
  • Stock, recipe follows
  • 1 pound shrimp heads reserved for stock
  • 2 or 3 crabs, cleaned,and chopped into chunks
  • Lemon slices
  • Chopped green onions
  • Serving suggestion: with rice or as a soup
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      Directions

      Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the roux and mix thoroughly to pick up all the excess oil in the pot.
      Next add the tomatoes and bring the mixture to a boil. When mixed, strain the stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions
      Roux:
      1/2 cup flour
      Olive oil
      Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.
      Stock:
      9 cups water
      Shrimp heads
      1 stalk celery
      1/2 lemon
      1 bay leaf
      3 basil leaves
      Creole seasoning (recommended: Dash)
      Salt and freshly ground black pepper
      Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.

      Yield: 6 servings

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      • on May 15, 2011

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        I live in Louisiana, and I guess this is a good recipe for someone not living in Louisiana. Here we always start with a roux. The roux needs to get to a good caramel color and then you sauté your veggies in the roux. The. Add the stock to thin out the roux and then the seafood. Also many people here add oysters in their gumbo. I personally do not like okra in mine. I find it makes the gumbo a little too gummy. But over all a good recipe for someone to cook to get the feel then add to it or take away what they lime or don't like little tip. The longer you cook the gumbo, the better it will be. But beware, if you cook the gumbo longer add your shrimp in later. They will over cook and fall apart. Another tip I use, I buy the freeze dried shrimp at the store and use a food processor to turn them into a powder a d add that to the stock after it has thinned out the roux. This adds a better shrimp stock flavor to the gumbo.

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