Nana Barbara's Seafood Gumbo
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Nana Barbara's Seafood Gumbo calories by ingredient
Introduction
Family Tradition of Nana Barbara's Seafood Gumbo. Family Tradition of Nana Barbara's Seafood Gumbo.Number of Servings: 12
Ingredients
-
1 10" link of hot sausage
1 lb. of reg. smoked sausage
3 cups of chopped onion
1 cup of diced celery
2 green peppers (bell peppers) chopped
3 cloves of garlic minced
1 lb. of cut, breaded okra
1 - 6oz can of tomato paste
4 cans of chicken broth
1 large can of diced tomatoes
5 lbs. of cleaned and peeled shrimp
1/2 dozens crabs- boiled, seasoned and cleaned
about 1/2 cup of flour
about 1/2 cup of vegetable oil
liquid crab boil to taste
salt to taste
pepper to taste
a pinch of cayenne pepper
Tips
The longer the Gumbo is allowed to sit, the better the flavor will become. It's really best if you can fix it one day and leave in frig. overnight to eat the following day. It also freezes really well.
Directions
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