Grace Lynn's Note:
This recipe is based on another recipe I found on the internet. I made a few changes and added my own touches. It does take a long time, but it produces the richest flavor possible! I made a double batch of this last night and had 12 people over for dinner. They all declared that it's the best gumbo they have ever had!
My Private Note
Units: US | Metric
- shrimp shells, from 1 pound of shrimp (41-50's)
- 5 quarts water
- 4 carrots, sliced
- 4 onions, quartered
- 1/2 bunch celery, sliced
- 2 bay leaves
- 3 garlic cloves, sliced
- 2 sprigs fresh parsley
- 5 whole cloves
- 1 teaspoon ground black pepper
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf, crushed
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 2 cups chopped celery
- 2 cups chopped onions
- 2 cups chopped green bell peppers
- 1 teaspoon minced garlic
- 3 tablespoons file powder
- 1 1/2 cups tomato sauce
- 7 cups stock (above recipe)
- 1 lb sliced okra
- 1 lb andouille sausage, sliced
- 1 cup crabmeat
- 1 lb cooked and peeled crawfish tail
- 1 lb shrimp, peeled and deveined, shells reserved for stock
- hot pepper sauce
- salt & pepper
- seafood creole seasoning
- 1STOCK: Bake shrimp shells at 375 degrees F until dried and starting to brown on edges.
- 2About 15 to 20 minutes.
- 3Put everything into an 8-quart pot and bring to a boil.
- 4Reduce heat to low and cook 5 hours, uncovered.
- 5When stock is cooled, drain all liquid from the vegetables (I squeezed by hand), then discard all solids.
- 6GUMBO: Combine the cayenne, white and black peppers, paprika, thyme, oregano, bay leaf and salt in small bowl.
- 7In a heavy pot, 6 quart or larger, heat oil over medium heat until hot.
- 8Add onions, celery, and green bell peppers.
- 9Turn heat to high, stirring frequently.
- 10Add garlic, file powder, and the pepper-herb mixture.
- 11Cook for 5 minutes, stirring constantly.
- 12Add tomato sauce and stock, bring to a boil.
- 13Reduce heat and simmer for 30 minutes, stirring occasionally.
- 14Add okra and sausage and simmer for 30 more minutes, stirring occasionally.
- 15When ready to serve, add all seafood and cook for 3 minutes.
- 16Turn off heat, and let stand for 10 minutes, covered.
- 17Serve over long-grain rice.
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Nutritional Facts for Ultimate Time-Consuming Seafood Gumbo
Serving Size: 1 (1109 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 591.1
- Calories from Fat 344
- Total Fat 38.3 g
- Saturated Fat 8.5 g
- Cholesterol 212.4 mg
- Sodium 1884.7 mg
- Total Carbohydrate 27.3 g
- Dietary Fiber 7.6 g
- Sugars 10.6 g
- Protein 36.3 g
The following items or measurements are not included: