Gumbo Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Main Dishes · Soups


From Dorothy McNett's recipes at Just one of many recipes (concoctions) for gumbo!

1/4 cup unsalted butter
1 small bell pepper, chopped
1 cup celery, chopped
8-10 green onions with tops, chopped
5-6 cloves garlic, chopped

1/2 cup unsalted butter
1/2 cup flour
2 1/2 cups hot chicken, vegetable, or seafood stock
2 cups diced tomatoes (canned if fresh not in season)
1/2 to 2 teaspoons hot sauce or cayenne (careful....add to your own taste)
1/2 to 1 teaspoon sea salt (herbed flavored if you have it!)
1 bay leaf
1 can crab claw meat with juices, or better yet fresh crawdads (crayfish)
1 cup cooked baby shrimp
1 pound fresh prawns, peeled
1 pint oysters and liquid
2 cups parsley, finely chopped
2 teaspoons file powder, if desired

cooked rice for serving

In heavy bottomed stock pot or Dutch oven, cook bell pepper, celery, onions and garlic in 1/4 cup butter 6-10 minutes, stirring from time to time. In meantime in a heavy bottomed saute pan, brown the flour in the 1/2 cup butter until a rich golden brown. Slowly add hot stock, whisking well to make a thick gravy. Add tomatoes. Mix this into the vegetables in the stock pot, along with the hot sauce, bay leaf, seafood and parsley. Simmer, covered, about 10 -15 minutes to blend flavors. To serve, taste for seasonings correcting if necessary. At the last minute, while gumbo is hot but not boiling stir in the file powder. Do not continue to cook or it will get stringy and mushy. Spoon into individual flat soup bowls, placing about 1-2 tablespoons cooked rice in the center. Serves 6 - 8.

Recipe created 2003-09-07.

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