Creole Gumbo

by admin on March 14, 2010

4 cups all purpose flour
2 cups vegetable oil (or olive oil)
2 large yellow onions, diced
2 bunches green onions, diced 3 stalks celery, diced
2 bell peppers, diced
4 bay leaves
4 teaspoons cayenne pepper (add more if you want more heat)
Creole Seasoning, to taste (start with 2 tablespoons)
3 tablespoons File Gumbo (found at most grocery stores)
1 can lump crab meat
2 pounds smoked sausage, sliced thinly
Crab claws (Blue is preferred, but Snow or King work, too)
2 pounds of 26-30 count shrimp, uncooked and peeled (reserve the shells)

The hard part of this recipe is the roux. This one step can make or break a good gumbo. In a heavy saucepan, add the flour and oil. Stir constantly over very low heat. If it gets lumpy, add a little more oil.

You want to look for a smooth blend, and you want to cook it until it’s a chocolate color. Be careful not to burn the roux. Keep your eye on it.
Place the shrimp shells in a small pot with 2-4 cups water, and bring to a boil. Then, strain out the shells. The remaining liquid is your stock. Pour the stock over the roux, stirring constantly until combined.

Add the diced onions, bell peppers and celery and add them to the pot. Add the spices and seasonings. Add the sausage, crab meat, crab claws and the shrimp. Add enough water to create the desired consistency (you will have to add a lot of water, this is a big batch of gumbo). Bring to a boil and cook over medium heat for three hours. Discard bay leaves before serving.

Like this post? Post Comment, Download and Subscribe RSS

Leave a Comment

Previous post:

Next post: