Southern Gumbo
Ready In: 4 hrs 30 mins
Serves: 12
Yields: 7 1/2 quarts
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 8 stalks celery, chopped
- 3 large onions, chopped
- 1 green pepper, chopped
- 2 garlic cloves, chopped
- 1⁄2 cup chopped fresh parsley (optional)
- 1 lb okra, sliced
- 2 tablespoons shortening
- 2 quarts chicken stock
- 2 quarts water
- 1⁄2 cup Worcestershire sauce
- hot sauce
- 1⁄2 cup catsup
- 1 large tomatoes, chopped
- 1 tablespoon salt
- 4 slices bacon or 1 large ham steak, chopped
- 1 -2 bay leaf
- 1⁄4 teaspoon dried whole thyme
- 1⁄4 teaspoon dried whole rosemary
- red pepper flakes
- 2 cups chopped cooked chicken
- 2 lbs fresh crabmeat
- 4 lbs shrimp, peeled and deveined
- 1 pint oyster, undrained
- 1 teaspoon molasses or 1 teaspoon brown sugar
- hot cooked rice
Directions
- Combine oil and flour in a large Dutch oven; cook over medium heat until roux is the color of a copper penny.
- Stir in celery, onion, green pepper and garlic; add parsley. Cook 45 minutes to 1 hour stirring occasionally.
- Fry okra in 2 T hot shortening until browned. Add to gumbo and stir well over low heat for a few minutes.
- At this stage, the mixture may be cooled, packaged and frozen or refrigerated for later use.
- Add next 12 ingredients; simmer 2 1/2 to 3 hours, stirring occasionally.
- About 30 minutes before serving, add chicken, crabmeat and shrimp, simmer 30 minutes. Add oysters during.
- last 10 minutes of simmering period. Stir in molasses.
- Serve over hot rice.
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