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Ingredients Jump to Instructions ↓

  1. 1/4 cup oil

  2. 6 tablespoons all-purpose flour

  3. 2 cups onion , chopped

  4. 1 cup green bell pepper , chopped

  5. 1 cup celery , diced

  6. 3 large garlic cloves, minced

  7. 4 cups chicken broth

  8. 1 tablespoon chicken base

  9. 3 cups water

  10. 2 bay leaves

  11. 1 1/2 teaspoons dried thyme

  12. 1 teaspoon dried basil

  13. 1/3 cup dried parsley

  14. 1 teaspoon lemon pepper

  15. 1/2 teaspoon cayenne pepper

  16. 2 teaspoons House Seasoning , recipe follows

  17. 2 tablespoons soy sauce or Worcestershire sauce

  18. 1 (14 1/2-ounce) can diced tomatoes seasoned with garlic , basil, and oregano or 2 cups fresh diced tomatoes

  19. 4 cups sliced Cajun-style fresh link sausage

  20. 4 cups cut okra (fresh or frozen)

  21. 2 cups oysters and liquor 1/2 pound crabmeat

  22. 1 1/2 pounds fresh peeled shrimp

  23. 3 cups bay scallop s File powder

Instructions Jump to Ingredients ↑

  1. In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into ½-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1½ hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in. Tip: Add file powder after putting gumbo into individual serving bowls. Adding file into the pot will make the gumbo too thick as File powder acts as a thickening agent.

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