Try my Seafood Gumbo

The cold weather in Georgia lately has me craving big bowls of soup, chili, and chowder. One of my favorite meals is seafood gumbo. My mother made a killer gumbo, and what I wouldn’t give for a big bowl at her house.

This gumbo contains succulent shrimp, oysters, crab, and crawfish. Fortunately, I had plenty in my freezer to make a big pot. Serve gumbo over steamed rice with plenty of garlic bread. Reheat over low heat on the stovetop for best results. Use the bits of goodness and add to a quesadilla or nachos the next day. Pick out the seafood and vegetables only, avoiding any extra soupy mixture. You will appreciate having leftovers when you bite into these wonderfully delicious treats!

This gumbo has a slight kick. If you are sensitive to heat, you can adjust the seasonings to your taste. I like my gumbo slightly thick and usually have extra filé on hand, just in case I need it. It is best to add the seafood about 20 minutes before serving to avoid overcooking. Serve your gumbo over steamed rice with plenty of garlic bread.

Seafood Gumbo

Ingredients

• 1 cup vegetable oil

• 2 cups all-purpose flour

• 1 cup diced yellow onion

• 1 cup diced celery

• 1 cup diced green bell pepper

• 1 tablespoon minced garlic

• 1 cup chopped green onions, divided

• 1 1/2 gallons water

• 1/2 pound fresh or frozen okra

• 1 (10-ounce can) Rotel

• 1/2 tablespoon salt

• 1/2 teaspoon black pepper

• 1/4 cup Old Bay Seasoning

• Louisiana hot sauce to taste

• 1/2 teaspoon crushed red pepper flakes or to taste

• 2 tablespoons Paul Prudhomme’s Seafood Magic

• 2 tablespoons Cajun seasoning

• 2 tablespoons dried basil

• 2 tablespoons dried thyme

• 2 1/2 pounds peeled and deveined shrimp (70 to 90 ct.)

• 1 pound crab meat

• 1 pint fresh oysters

• 2 to 3 ounces Pure Ground Gumbo File

Instructions

• Make a roux in a large heavy pot over medium heat: Add oil to pot and heat over medium heat, add flour, it will sizzle when it’s at the correct temperature. Use a whisk and stir constantly. Stir until it reaches the color of peanut butter. DO NOT BURN!!

• Add onions, celery, bell pepper, garlic, and 1/2 c. green onions. Cook until ingredients are cooked down.

• Add water, okra, Rotel, and seasonings and bring to a boil. Reduce heat to low and simmer at least 1 hour. Add seafood and continue to cook on medium for about 15 to 20 minutes.

• Taste for seasoning. Add file to thicken.

• Stir in remaining green onions and simmer a few more minutes. Serve over rice in bowls.

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