Yummy Biloxi Seafood Gumbo

"This is a great seafood gumbo that is famous in Biloxi, Mississippi. It takes a while to cook, but it is well worth the time. It is good enough to eat as the main dish, or you can use it as an appetizer as well."
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Ready In:
3hrs 30mins




  • In a large Dutch oven pot, fry the bacon until crispy.
  • Remove bacon and set aside.
  • In the bacon grease, fry down and Onion, celery, Bell-pepper, and garlic.
  • Add salt, pepper, thyme, Cajun seasoning, white pepper, Tabasco, and garlic salt.
  • Cook until reduced.
  • About 15 minutes.
  • Meanwhile, go through all of your thawed frozen okra and remove the hard okra tops.
  • Add your cornstarch to your onion mixture and stir to remove any lumps.
  • Stir until nice and thick.
  • Add your okra to the pot and simmer on low heat until all the slime is gone.
  • (1 ½-2 hours).
  • Stir occasionally to prevent burning.
  • Fry your sausage in a separate skillet and drain.
  • Take a hand mixer and mix the okra mixture until all the okra is broken up into small pieces.
  • Add sirloin steak, ham, sausage, tomato sauce, and chicken broth.
  • Stir well and let simmer on low heat for another hour.
  • Be very careful not to burn.
  • Add shrimp and crab meat (cook for 30 more minutes until fishy smell is gone and shrimp is thoroughly cooked) Serve over rice (or alone if you can't eat rice).

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  1. Not giving this a rating yet, I was very caught up in all of your ingredients and it looked like a potential winner ... except, no Roux? 30 minutes to cook shrimp, they will come out rubbery - this needs a little more work to make this recipe better. Deslimed okra - PERFECT, it's what needs to be done. No corn starch as a thickener though - that's where the roux comes in. Steak and ham really don't belong in a seafood gumbo either. We can excuse the bacon and hopefully the andouille sausage for additional flavor... I was all ready to make this until I took a closer look, darnit.



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