Doc's Seafood Gumbo
- Ready In:
- 1hr 55mins
- Ingredients:
- 24
- Serves:
-
22
ingredients
- 44.37 ml canola oil
- 453.59 g skinned boneless chicken thighs, cut into bite-size pieces
- 473.18 ml chopped onions
- 236.59 ml chopped green bell pepper
- 236.59 ml chopped celery
- 24.66 g package brown gravy mix
- 44.37 ml dried parsley
- 44.37 ml browning sauce
- 29.58 ml Worcestershire sauce, suace
- 29.58 ml Old Bay Seasoning
- 14.79 ml garlic salt, plus
- 4.92 ml garlic salt
- 14.79 ml seasoning salt, plus
- 4.92 ml seasoning salt
- 4.92 ml ground black pepper
- 7.39 ml liquid crab boil
- 2 bay leaves
- 793.78 g can crushed tomatoes
- 453.59 g package frozen sliced okra
- 793.78 g unpeeled medium raw shrimp (31/40 count)
- 453.59 g white fish fillet, cut into bite size pieces
- 453.59 g fresh crabmeat
- 59.14 ml file powder
- hot cooked rice
directions
- Heat oil in a large stockpot or Dutch oven over med-high heat.
- Add in chicken; saute 5 minutes or until browned.
- Remove chicken, reserving drippings in stockpot.
- Add onion, bell pepper, and celery; saute 4 minutes or until tender.
- Gradually add 7 cups water, stirring to loosen particles from bottom of stockpot.
- Return chicken to stockpot.
- Combine gravy mix and 1 cup water, stirring well.
- Add gravy mixture, parsley flakes, and the next 10 ingredients to stockpot.
- Cover and bring to a boil.
- Decrease heat, and simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.
- Peel shrimp and devein.
- Add fish to gumbo mixture; cook 5 minutes.
- Add shrimp and crabmeat; cook 3 minutes or until shrimp turn pink.
- Add file powder; cook 2 minutes, stirring occasionally or until thickened.
- Remove and discard bay leaves.
- Remove gumbo from heat; serve over hot rice.
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