Felix's Seafood Gumbo
Ready In: 3 hrs 45 mins
Serves: 8
Ingredients
- 1⁄3 cup butter
- 3 -4 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 2 onions, chopped (about 3/4 cup)
- 2 stalks celery, chopped (about 3/4 cup)
- 1 (16 ounce) bag frozen chopped okra
- 1 quart chicken broth
- 1 (16 ounce) can whole tomatoes, with liquid
- 4 -5 garlic cloves, crushed
- 2 bay leaves
- 2 -3 tablespoons crab boil, tied in cheesecloth*
- salt and black pepper
- 2 lbs raw shrimp, peeled and deveined
- 1 lb lump crabmeat, picked over
- 1 lb bay scallop
- 1 lb andouille sausage, sliced
- 1 tablespoon file powder
Directions
- Defrost any seafood (fresh is always better, but it happens) and the okra.
- Melt butter in a shallow pan, add flour and cook over low heat, stirring frequently, until very dark but not scorched (about 25 minutes); set aside.
- In large Dutch oven, saute onion, celery and okra in oil until limp.
- Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper to taste; simmer two hours, stirring occasionally.
- Add andouille sausage and simmer 30 minutes, stirring occasionally.
- Add seafood and simmer 15 minutes or until cooked through, stirring occasionally. DO NOT BOIL. Stir in file powder for the last 5 minutes of simmering.
- Serve over bowls of rice.
- *To make your own crab boil: Tie the following spices in a muslin bag or in cheesecloth: 3 bay leaves, a small piece of dried ginger, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, 1 teaspoon dill seeds, 1 teaspoon coriander seeds, 1 teaspoon whole cloves, and 1 teaspoon allspice berries.
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