Big Daddy's Seafood Gumbo
Ready In: 1 hr 15 mins
Serves: 10
Ingredients
- 1⁄4 cup butter
- 1⁄4 cup flour
- 8 cups water
- 1⁄4 cup instant rice
- 1 onion, diced
- 1⁄4 cup celery, diced
- 3 sweet peppers, diced
- 1 lb swordfish, cubed you can use any kind of fish
- 1 lb crawfish tail
- 1 lb raw shrimp
- 5 okra, sliced
- 1 (5 ounce) can tomato sauce
- 1 (16 ounce) can diced tomatoes, drained
- 10 mussels
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon gumbo file
- 1 teaspoon Worcestershire sauce
Directions
- Make a roux by melting the butter in a small sauce pan over low heat and gradually sprinkling in the flour and immediately start stirring constantly until it reaches a nice golden brown color. This may take 10- 20 minutes. Remove from heat and continue stirring until cool. If black specks appear it is burned and you will have to start over.
- Add onions, celery and peppers and roux to a large pot over medium heat and saute until the vegetables are tender.
- Add in water, rice, tomatoes, okras, seasonings, Worcestershire sauce and tomato sauce.
- Reduce heat and simmer for 5 minutes.
- Add fish, raw shrimp and crawfish.
- Add more seasonings if needed.
- Continue cooking for an additional 10 - 20 minutes.
- Add the mussels and simmer an additional 5 minutes, once the mussels open, they are ready.
- The longer this cooks the better it tastes.
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