Prep 1 hr
Cook 2 hrs
This is the easiest, freshest tasting gumbo that I've found. Not greasy or heavy. And the seafood, for which you've paid dearly, is wonderful. Serve with a crusty garlic bread.
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 tablespoons butter
- 3 medium onions, chopped
- 5 garlic cloves, minced
- 1⁄4 lb ham, diced
- 12 okra pods, sliced
- 1⁄4 teaspoon thyme
- 2 bay leaves
- 2 tablespoons fresh parsley, minced
- 1⁄2 teaspoon fresh ground black pepper
- salt, to taste
- 2 cups canned diced tomatoes, undrained (14.5 ounce can)
- 7 cups water
- 1 cup oyster juice, reserved from oysters
- 1 lb raw large shrimp, peeled and deveined
- 1 lb crabmeat, picked over for shells
- 1 pint small oyster, drained and liquor reserved
- 1 tablespoon gumbo file
- 4 -5 cups cooked white rice
- Melt 4 tablespoons of butter in large kettle or stockpot. Add flour. Make a roux, by cooking and stirring this constantly with a wooden spoon, until the color turns from gold to dark red. (Don't stop stirring for a second, or you will scorch the roux!) When the roux is red-colored, remove from the heat. Set aside.
- Melt 2 tablespoons butter in a very large skillet. Saute chopped onions and garlic until soft. Add ham. Stir and cook 2 to 3 minutes. Then add okra, stirring and cooking 2 to 3 minutes. Add thyme, bay leaves, parsley, pepper, salt, tomatoes, water, and liquor from oysters. Bring to a boil. Reduce heat. Simmer 15 minutes.
- Add this entire mixture to roux in kettle. Bring to a boil again. Reduce heat to gentle boil. Stirring constantly, cook for 1 hour.
- Add shrimp and crab meat. Cook 2 minutes. Add oysters. Cook 1 minute more. Add gumbo file at very last. Stir well.
- Serve in bowls with a 1/2 cup of rice in each.