MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Felix's Seafood Gumbo
Categories: Cajun, Seafood, Vegetables, Herbs, Pork
Yield: 8 Servings
Gumbo:
1/3 c Butter
4 tb All-purpose flour
2 tb Oil
3/4 c Onions; chopped
3/4 Celery; chopped
16 oz Okra; chopped
1 qt Chicken broth
16 oz Can whole tomatoes;
- with liquid
5 cl Garlic; crushed
2 Bay leaves
3 tb Crab boil; tied in
- cheesecloth *
Salt & black pepper
2 lb Raw shrimp; peeled,
- deveined
1 lb Lump crabmeat; picked over
1 lb Bay scallop
1 lb Andouille sausage; sliced
1 tb File powder
Crab boil spices:
3 Bay leaves
1 sm Dried ginger piece
1 ts Black peppercorns
1 ts Mustard seed
1 ts Dill seed
1 ts Coriander seed
1 ts Whole cloves
1 ts Allspice berries
Defrost any seafood (fresh is always better, but it
happens) and the okra.
Melt butter in a shallow pan, add flour and cook over low
heat, stirring frequently, until very dark but not
scorched (about 25 minutes); set aside.
In large Dutch oven, saute onion, celery and okra in oil
until limp.
Add roux, broth, tomatoes, garlic, bay leaves, crab boil
packet, and salt and pepper to taste; simmer two hours,
stirring occasionally.
Add andouille sausage and simmer 30 minutes, stirring
occasionally.
Add seafood and simmer 15 minutes or until cooked
through, stirring occasionally. DO NOT BOIL. Stir in file
powder for the last 5 minutes of simmering.
Serve over bowls of rice.
* To make your own crab boil: Tie the crab boil spices
in a muslin bag or in cheesecloth.
RECIPE FROM:
http://www.cooks.com
Uncle Dirty Dave's Archives
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