Heavyrider Seafood Gumbo
Ready In: 3 hrs 20 mins
Serves: 8-10
Ingredients
- 2 cups celery
- 1 bell pepper (male)
- 2 cups okra
- 1 medium white onion
- 3⁄4 cup onion tops
- 1 mirliton (Chayote squash)
- 4 garlic cloves (crushed, peeled and minced)
- 2 1⁄2 lbs shrimp (peeled and deveined)
- 1 lb lump crabmeat
- 1 lb crab claws or 1 lb whole gumbo crab
- 1 lb oyster
- 1⁄2 lb cod fish fillet
- 8 ounces kary's roux
- 30 ounces sliced stewed tomatoes
- 16 ounces parboiled rice
- 96 ounces seafood stock
- 1 teaspoon cayenne pepper
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 1⁄2 tablespoons gumbo file
- 3 bay leaves
- 1 teaspoon thyme
Directions
- Cut and put in mixing bowl: Okra, Onion, Bell pepper, Celery, and onion tops (keep about half from the green end for garnish).
- Peel chayote then cut it like an apple quarter and cored, then cut it up not too big because it will not shrink. Crush and mince 4 garlic cloves.
- In a spice bowl prepare: salt, pepper, Cayenne, Thyme, but no gumbo file yet.
- In a big pot put 32oz seafood stock. Bring to boil add Karys roux. Break up and stir until pretty much dissolved, add remaining seafood stock, bay leaves and spice mix.
- Return to boil. Add tomatoes and vegetable mix. Maintain a low boil for 40 minutes. Stir every 3-4 minutes.
- Reduce to a simmer. Stir every 5 minutes.
- Cut Cod into 3/4" pieces and add to gumbo after 10 minutes of simmering. Next add Oysters with the juice, then Crab meat and crabs. Add gumbo filè not more than a teaspoon. Don't let it boil again after filè is added.
- Simmer for another 20 minutes then remove from heat.
- Allow to cool completely. Gumbo can also be refrigerated at this point.
- Start rice. It takes 20-25 minutes.
- Return Gumbo to heat. Continue to simmer. When rice is ready and you are ready to eat, add shrimp and Crab claws to simmer. They will cook in about 5 or 6 minutes.
- Serve over a ball of rice (my measuring cup makes them pretty good). Add green onion tops and a generous sprinkle of gumbo filè.
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