Ingredients
- 1/3 cup butter
- 3-4 tablespoons flour
- 2 tablespoons vegetable oil
- 3/4 cup onion, chopped
- 3/4 cup celery, sliced thin
- 1 (16 ounce) bag frozen chopped okra, thawed
- 1 quart chicken broth or stock
- 1 (16 ounce) can whole tomatoes, with liquid
- 5 garlic cloves, chopped
- 2 bay leaves
- 3 tablespoons crab boil, tied in cheesecloth (to make your own, see last instruction)
- Salt and black pepper to taste
- 2 pounds raw shrimp, peeled and deveined
- 1 pound lump crabmeat, picked over
- 1 pound bay scallops
- 1 pound andouille sausage, sliced
- 1 tablespoon gumbo file powder
- 1 tablespoon hot sauce (gotta be Tabasco)
- 5 cups cooked rice
How to Make
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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.
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Step 2: In a large Dutch oven, saute onion, celery and okra in oil until limp.
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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.
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Step 4: Add andouille sausage and simmer 30 minutes, stirring occasionally.
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Step 5: Add all seafood and simmer 15 minutes or until cooked through. Be careful not to overcook, especially the shrimp. Do not boil!
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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).
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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.
We hope you enjoy this recipe!
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