As a child most of our holidays were filled with this great dish!
Gumbo is a cuisines of many regions ~ Indian, French, Spanish, and African cultures.
These regions creates my culture and and the rich, flavorful foods we have to offer.
With such a variety of flavor, seasoning and taste, this homemade Gumbo is more like
a pot of gold....Enjoy
Ingredients:
1 cup vegetable oil
1/2 cup flour
2 cups chopped onions
10 ribs celery, chopped
1 bell pepper diced
2 pounds chicken breast cut into strips and remove bone
10 cups chicken broth, base
4 large tomatoes, diced
2 pounds Med. Or Lg. Shrimp
3 pounds king crab legs and claws
1/2 teaspoon sugar
1 teaspoon chili powder
2 large dried bay leaves
1/2 cup fresh minced parsley
2 teaspoons dried leaf thyme
2 teaspoons dried leaf basil
2 teaspoons dried leaf oregano
1 teaspoon sage
1 teaspoon pepper
2 pounds scallops
1 quart oysters drained
1 pound baby shrimp
2 pound fish fillets, such as catfish or other firm white fish, cut in 1-inch pieces
hot cooked rice
gumbo file powder
Preparation:
In med. saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 10 minutes or until mixture turns a light red-brown. Place flour and oil mixture in a large pot and add chicken broth. Stir in all remaining ingredients except seafood and rice.
Cook your pot of rice.
Add your Seafood to the pot after your gumbo has been cooking on low for 2 hours, cook for about 15 more minutes then allow to cool down and enjoy!
Lexi
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