Photo: Savannah Seafood Gumbo Recipe
Ingredients
- 1/4 cup oil
- 6 tablespoons all-purpose flour
- 2 cups onion, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, diced
- 3 large garlic cloves, minced
- 4 cups chicken broth
- 1 tablespoon chicken base
- 3 cups water
- 2 bay leaves
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried basil
- 1/3 cup dried parsley
- 1 teaspoon lemon pepper
- 1/2 teaspoon cayenne pepper
- 2 teaspoons House Seasoning, recipe follows
- 2 tablespoons soy sauce or Worcestershire sauce
- 1 (14 1/2-ounce) can diced tomatoes seasoned with garlic, basil, and oregano or 2 cups fresh diced tomatoes
- 4 cups sliced Cajun-style fresh link sausage
- 4 cups cut okra (fresh or frozen)
- 2 cups oysters and liquor
- 1/2 pound crabmeat
- 1 1/2 pounds fresh peeled shrimp
- 3 cups bay scallops
- File powder
Directions
In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.
Tip: Add file powder after putting gumbo into individual serving bowls. Adding file into the pot will make the gumbo too thick as File powder acts as a thickening agent.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
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By Jensoid
Austin, Tx
on December 18, 2011
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My go to seafood gumbo recipe. I have prepared it dozens of times over the years to a stellar reception from the hungry hoards it feeds. One item, my spouse is allergic to shell fish, so I modified the recipe to include only fish such as tuna, talapia, salmon and any hearty fish that is on sale at the store. Some folks who have had it didn't even realize that there is no shell fish in the gumbo. I still love it, even without the shell fish..
By TASepko
Holopaw, Florida
on October 23, 2011
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Made this for a good cool weather meal and for friends. They ended up staying over and eating more for brunch, lol....... I did change a little used fish stock instead of chicken, I was raised on the gulf not to far from Orleans. File is the original use as far as a thickener, but if you add the Okra you don't need it. The starch in the okra thickens the gumbo just fine.
By Psychomeat
on July 30, 2011
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It was one of the best gumbos Ive ever made. Takes a while to make but is worth it with such rich flavors. Paula deen has the best southern recipes that are easy to follow.
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