Prep 20 mins
Cook 1 hr 15 mins
According to DH, the world's best gumbo is served at Wintzell's Oyster House in Mobile, AL, so I was really excited when I received Alabama's "Thicket" magazine with the recipe for it inside. Wintzell's has been in business since 1938, was named in Willard Scott's All-American Cookbook for the Best Oysters and Crabs, and has been featured in Southern Living Magazine. I'll probably do a mixture of shrimp and oysters for the gumbo instead of using just oysters. If you're ever near Mobile, AL, Wintzell's is not to be missed!
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 stalk celery, diced
- 4 tablespoons lard
- 4 tablespoons plain flour, unsifted
- 2 garlic cloves, minced
- 4 bouillon cubes (beef or chicken)
- 3 quarts boiling water
- 1 quart oyster
- 1 tablespoon file powder
- salt and pepper
- Sift flour; brown in lard to a golden-brown color, stirring constantly to prevent burning or lumping.
- Add half of the chopped onion, garlic, bell pepper, and celery and saute for one minute. Add this mixture to the boiling water and mix thoroughly.
- Add remaining onion, garlic, bell pepper, celery, and the bouillon cubes, and boil for 10 minutes.
- Add oysters and simmer for at least 30 minutes.
- Add salt and pepper to taste, bring to rapid boil and add filé powder. Mix well and remove from heat. Let sit for at least 15 minutes and serve over rice.
I enjoyed Wentzell's gumbo-inspired soup last week in Montgomery. It's very good but it's not gumbo: they don't include the okra.