Recipe courtesy of Al Sawyer
Episode: Alabama Gulf
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Total:
2 hr 15 min
Prep:
45 min
Cook:
1 hr 30 min
Yield:
approximately 1 gallon
Level:
Intermediate

Ingredients

Shrimp Stock:
Roux:

Directions

In a large gumbo pot, brown Andouille sausage over medium-high heat. Add celery, onions, bell peppers, and garlic and cook until translucent. Add tomatoes and seasonings and cook for a few minutes. Add shrimp stock, reduce the heat, and let it come to a slow boil. Next, add all the seafood (make sure your pot is at a slow boil before you add your seafood). After a few minutes, add okra and cook for 5 minutes. Add sassafras or file and cook over low heat for another 10 to 20 minutes.

Add the roux, stirring it into the gumbo until thickened like a light gravy that coats the back of a spoon. Serve with cooked white rice and garnish with white lump crabmeat or cocktail crab claws, if desired.

Shrimp Stock:

Cover shrimp shells with water in a large pot and bring to a boil. You may have to add more water during the cooking time to maintain the same level of water. Season with salt and add onions, celery, and garlic. After boiling for 30 minutes to 1 hour, strain stock and discard solids.

Roux:

Mix the flour and oil together well in a large saute pan. Place on stove and cook over medium heat for 30 to 45 minutes or until dark brown. When you take the pan off the heat, add celery, onion, and Worcestershire sauce while the roux is hot. Let stand off the heat until the mixture in the gumbo pot has finished cooking.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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