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 sachiko99
on February 12, 2013
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AWESOME! My husbands favorite!
By zorankine
Atlanta, GA
on December 17, 2012
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My husband has Jamaican background, so spices are in his everyday cooking language. On the flip side, I came from way plainer cuisine. So when I cooked that gumbo two days ago, his exact words were "I never though you could cook something like that. That's something you eat in a restaurant". I cooked it in a slow cooker, it took about 2 1/2 hours, didn't have the cayenne pepper, but increased the black pepper. It turned out a little too spicy for me, but yet, full of flavor.
By alittlebitofthi...
Lorain, OH
on October 19, 2012
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This was awesome!! I made it for my fathers 80th birthday and even my young niece loved it. They are all Puerto Rican and usually don"t eat any other kind of food. I switched out spanish chorizo for cajun sausage (gave it a little more kick and used zucchini instead of okra. I also used good old cajun seasoning. Absolutely wonderful!
Read all 106 reviews