For real southern style gumbo, use bluecrab meat and, serve with Tabasco sauce for those who like ithot!
Recipe: Seafood Gumbo
1/4 cup peanut oil
8 ounces Andoullie sausage, Sliced 1/4-inch thick, half moons1/3 cup all-purpose flour2 cups (1 large) yellow onion, diced 1/2-inch
1 1/2 cups (3 stalks) celery, sliced 1/4-inch crescents
1 1/2 cups (1 large) red or yellow bell pepper, diced 1/2-inch
2 tablespoons minced garlic6 cups (about 5 large) tomatoes, diced1/2-inch
4 teaspoons Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning salt
1 1/2 teaspoons dried oregano
1/4 to 1/2 teaspoon ground cayenne pepper
2 whole bay leaves
5 3/4 cups chicken stock or broth, low sodium (or three 14 1/2-ouncecans)2 cups okra, fresh or frozen sliced 1/3-inchthick
1/4 cup minced parsley1 1/2 pound prawns, peeled and de-veined
1 pound crabmeat, blue crab if available
6 halves blue crabs, cooked, split in half (optional)Steamed rice for accompaniment (optional)
Makes 12 cups, 6 entr e servings.
Variation – You may also make chicken andsausage gumbo. Replace prawns and crabmeat with 5 pounds of largediced raw chicken meat. Add chicken when you add the seasonings,and let cook 1 hour, then add okra and parsley and let cook 20minutes.
Recipe and photograph provided courtesyof the California Tomato Commission.
Chicken, Sausage & Seafood Gumbo for Christmas! (Cooking with Carolyn)If the Seafood Gumbo recipe was useful and interesting, you can share it with your friends or leave a comment.