Seafood Gumbo New Orleans Style
Roux (see recipe below)
1 pound okra, sliced
2 tablespoons vegetable shortening
3 tablespoons butter
1 onion, chopped
1/2 cup chopped celery
1 pound shrimp, peeled and deveined*
1 jar oysters (check for shells)
2 cloves garlic, chopped fine
1 tablespoon chopped green bell pepper
1 can (10 1/2 ounces ) tomatoes
2 sprigs parsley, chopped
1 bay leaf (remove before serving)
2 teaspoons Cavender*s Greek Seasoning**
2 quarts water or fish stock
1 bunch green onion, chopped
1/2 pound crabmeat or 1 dozen crabs***
Salt and pepper
Hot cooked long-grain white rice
Crackers
1 teaspoon File, optional****
* In New Orleans they sell what are called "gumbo shrimp." They are
not the big shrimp that you use in a "stand alone" shrimp dish. They are
used more for flavor than texture. I guess you could put some of the
shrimp in early for the simmering and some later for the presentation.
Some people in New Orleans even boil the shells and heads to get that
serious shrimp flavor. I don*t care for it myself; it has that "low
tide" taste!
** If you can*t find Cavender*s seasoning, you can substitute another
brand of seasoning salt - but Cavender*s is the best.
*** If using whole crabs, scald live hard-shelled crabs and clean,
removing the spongy substance and the "sand bag" on the under part.
Break off and crack the claws and cut the body in half.
**** Gumbo is also thickened with File (FEE-lay) powder, made from
ground dried leaves of the sassafras tree. File powder must be stirred
into gumbo after it*s removed from the heat because undue cooking makes
the powder tough and stringy.
Start making the Roux. In a large frying pan:, fry okra in 2 tablespoons
shortening approximately 30 to 40 minutes or until it ceases to "rope"
(slimy strings connecting the okra); remove from heat and set aside.
NOTE: Take your time and don*t burn it. It*s worth the trouble.
In a Gumbo Pot or a large cast-iron Dutch Oven over medium-high heat,
melt the butter and fry the onions and celery about 5 minutes or until
soft. Add the shrimp, oysters, garlic, and bell pepper; simmer 2
minutes. Add tomatoes, parsley, bay leaf, Cavender*s Seasoning, water or
fish stock, green onion, fried okra, prepared Roux, and crabmeat or
crabs. Salt and pepper to taste. Let gumbo simmer for approximately 30
minutes.
Serve with hot rice, crackers, and file on the side.
Makes 6 servings.
Roux:
2 tablespoons vegetable shortening
2 tablespoons all-purpose flour
In a heavy iron skillet over medium heat, heat shortening until hot; add
flour gradually, stirring or whisking to combine. Reduce heat to low and
cook, stirring frequently, about 45 to 60 minutes or until roux is dark
brown and has a nutlike odor (it will be very thick and pasty). NOTE:
This process takes some time, depending on how high the heat is. The
slower, the better, but be ready to remove skillet from heat and stir
more rapidly if the roux appears to be burning. Set aside.
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