Felix's Seafood Gumbo
"Gumbo is incredibly forgiving...use whatever seafood and/or sausage you have on-hand, add or subtract what you do or don't like, use chicken instead of sausage...whatever makes you happy. Most important is to start with a good roux. Low and slow and constant stirring might be tedious, but I guarantee you'll be happier with the end result than if you try to rush it. For those who prefer a thicker gumbo, pass the file at the table. Fresh seafood is always better, but if you're using frozen make sure it is completely defrosted before you start."
Ingredients
Nutritional
- Serving Size: 1 (528.3 g)
- Calories 1062.6
- Total Fat - 61.9 g
- Saturated Fat - 22.8 g
- Cholesterol - 92.5 mg
- Sodium - 2027.2 mg
- Total Carbohydrate - 108.4 g
- Dietary Fiber - 9.7 g
- Sugars - 6 g
- Protein - 34.6 g
- Calcium - 222.8 mg
- Iron - 5.6 mg
- Vitamin C - 38.4 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Melt butter in a shallow pan. Whisk in flour and cook over low heat, stirring pretty much constantly, until a rich, dark brown. Should take about 25 minutes.
Step 2
In a large Dutch oven, saute onion, celery and okra in oil until limp.
Step 3
Add roux, broth, tomatoes, bay leaves, crab boil packet and salt and pepper to taste. Simmer at least two hours over low heat, stirring occasionally.
Step 4
Add andouille sausage and simmer 30 minutes, stirring occasionally.
Step 5
Add all seafood and simmer 15 minutes or until cooked through. Be careful not to overcook, especially the shrimp. Do not boil!
Step 6
Stir in gumbo file powder and Tabasco, and simmer another 5 minutes, then serve over bowls of rice (about 1/2 cup each serving).
Step 7
*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.
Tips
No special items needed.