Nana Barbara's Seafood Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 10" link of hot sausage1 lb. of reg. smoked sausage3 cups of chopped onion1 cup of diced celery2 green peppers (bell peppers) chopped3 cloves of garlic minced1 lb. of cut, breaded okra1 - 6oz can of tomato paste4 cans of chicken broth1 large can of diced tomatoes5 lbs. of cleaned and peeled shrimp1/2 dozens crabs- boiled, seasoned and cleaned about 1/2 cup of flourabout 1/2 cup of vegetable oilliquid crab boil to tastesalt to tastepepper to tastea pinch of cayenne pepper
Place shrimp in container and cover with hot water - not boiling, add 1 1/2 tbsp. of crab boil. marinate for 1 hour.
If possible, use crabs that have already been boiled and seasoned. If not, put crabs in pot of boiling water and add 2 tbsp. of crab boil. Boil for 15-20 min. turn off fire and allow crabs to sit in water for 30 min. Take them out and clean, removing the claws and legs and outer shell.
In another skillet, saute onions, bell peppers, garlic, celery in small amount of oil.
Fry okra in small amt. of oil, salt and pepper. (fry down hard) cool okra and then process in food processor.
In another skillet, Remove skin from sausage, mash up and brown like ground beef. (set aside)
Make roux - put 1/2 cup of oil in skillet, add 4 tbsp. of flour, salt and pepper. Mix well and brown over a med-low fire. The roux needs to be dark brown, but do not burn.
When the roux is dark brown, stir in tomato paste. It will begin to sizzle or sear. Mix well and allow to sear for a minute or two.
Add in diced tomatoes to the roux and mix well.
Put roux in large pot and add 4 cans of chicken broth.
Add in 2 capfuls of liquid crab boil.
Stir well and bring to a boil. Reduce heat to medium.
Add in celery/onion/pepper/ garlic mixture.
Add in okra.
Add in crabs.
Add in shrimp.
Allow Gumbo to cook on med. for 40-45 min. until shrimp are done and have absorbed the flavor of the gumbo.
Salt, pepper, add cayenne pepper to taste.
Serving Size: makes about 10-12 large salad bowl servings
If possible, use crabs that have already been boiled and seasoned. If not, put crabs in pot of boiling water and add 2 tbsp. of crab boil. Boil for 15-20 min. turn off fire and allow crabs to sit in water for 30 min. Take them out and clean, removing the claws and legs and outer shell.
In another skillet, saute onions, bell peppers, garlic, celery in small amount of oil.
Fry okra in small amt. of oil, salt and pepper. (fry down hard) cool okra and then process in food processor.
In another skillet, Remove skin from sausage, mash up and brown like ground beef. (set aside)
Make roux - put 1/2 cup of oil in skillet, add 4 tbsp. of flour, salt and pepper. Mix well and brown over a med-low fire. The roux needs to be dark brown, but do not burn.
When the roux is dark brown, stir in tomato paste. It will begin to sizzle or sear. Mix well and allow to sear for a minute or two.
Add in diced tomatoes to the roux and mix well.
Put roux in large pot and add 4 cans of chicken broth.
Add in 2 capfuls of liquid crab boil.
Stir well and bring to a boil. Reduce heat to medium.
Add in celery/onion/pepper/ garlic mixture.
Add in okra.
Add in crabs.
Add in shrimp.
Allow Gumbo to cook on med. for 40-45 min. until shrimp are done and have absorbed the flavor of the gumbo.
Salt, pepper, add cayenne pepper to taste.
Serving Size: makes about 10-12 large salad bowl servings
Nutritional Info Amount Per Serving
- Calories: 639.4
- Total Fat: 27.4 g
- Cholesterol: 367.3 mg
- Sodium: 1,746.7 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 2.6 g
- Protein: 64.1 g
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