Mumbo Jumbo Gumbo
- Ready In:
- 3hrs
- Ingredients:
- 19
- Serves:
-
25
ingredients
- 1 cup cooking oil
- 1 cup all-purpose flour
- 4 cloves garlic, diced
- 3 large white onions, chopped
- 5 stalks and heads celery, chopped
- 2 bell peppers, chopped
- 1 teaspoon black pepper, coarse grind
- 1 teaspoon salt
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon mixed Italian herbs
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Tabasco sauce
- 3 quarts fish stock (add more water or stock for a thinner batch to be served on rice)
- 5 lbs gumbo shrimp (mid 30ish range)
- 4 lbs lump crabmeat
- 2 pints fresh oysters or 6 lbs steamer clams
- 1⁄2 cup chopped parsley
- 1⁄2 cup chopped green onion
- 2 tablespoons gumbo file
directions
- In a large cast iron skillet or heavy sauté pan, add the oil.
- A high flash point oil will reduce the time needed to make the roux.
- Heat the oil on high heat until the pan is smoking hot, carefully whisk in the flour and reduce the heat.
- Stir constantly to prevent scorching.
- Stir the mixture constantly for 30-45 minutes or until a dark brown color and nutty aroma develops.
- Remove from heat for a few minutes before adding the garlic to prevent burning.
- Fry garlic in this roux.
- Add onions and cook for 10 minutes.
- Add celery, bell pepper, black pepper, salt, Tabasco sauce, and Worcestershire sauce.
- Cook vegetables and then add three quarts of fish stock (recipe below).
- Allow the liquid to come to a boil and simmer while preparing the shrimp, crab and oysters/steamers.
- Using 2 cubes Knorr fish bouillon and 1 ½ tsp.
- Old Bay seasoning, precook the shrimp in a little boiling water.
- Drain, cool and peel the shrimp.
- Again, using the fish bouillon and Old Bay, bring the oysters to a boil in water until they just curl.
- Drain and cool.
- If using steamers (clams) instead of oysters, using the same procedure and seasonings, steam the clams, then shuck and clean before adding to the final boil.
- After cleaning the lump crab for any odd shell fragments, add crab the meat and cook for another ten minutes.
- Add parsley and chopped green onion and cook for another 10 minutes.
- Add the precooked shrimp, oysters/clams and cook for 5 minutes to heat through.
- At the very last add the file gumbo, blend well and remove from the heat and allow it to thicken.
- Allow the gumbo to set and when reheating, simmer gently and serve with cooked rice if desired.
- Fish Stock- Cooking down about 2 pounds of fish scraps or a mess of shellfish scraps can make the fish stock.
- In a small stockpot, add just enough water to cover.
- Add salt to taste and simmer for 20-30 minutes.
- Strain the stock before using.
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