Whisk together in the bottom of a large pot
1 cup olive oil
1 cup flour
Cook over low heat, stirring regularly, until the roux turns golden
brown. Add
Two large onions, chopped
3-4 stalks celery, chopped
2 bell peppers, chopped
7-10 cloves garlic, chopped
1 tbs oregano
1 tbs basil
2 bay leaves
Salt
Cook over medium heat, stirring regularly to keep from burning, until
veggies are soft. Add and stir in
1 bag frozen chopped okra
When that has softened, add
Liquid: any mixture of chicken or fish stock or water will do
Judge the amount by the size of the (large) pot you’re using, filling it half to 2/3 full, leaving enough room for the seafood
1-2 tbs ground black pepper
1-2 tbs ground white pepper
1 tsp ground red (cayenne) pepper
Adjust pepper amounts to taste – it should be hot, but not inedible
Cover and simmer over low heat, stirring occasionally, for 20-30
minutes, until thickened up some. This
base can now be left to sit if it’s ready early; just reheat to a boil just
before adding seafood.
When you’re ten minutes from serving, add to the boiling base
Seafood – any mixture of the following
Firm white fish (tilapia is good, even catfish works well)
Shrimp, peeled
Scallops
Oysters, whole
Crab claws
You probably want a total of 2-3 lbs of seafood, depending on how big a batch of gumbo you’re making. 1 lb fish, 1 lb shrimp and 1 lb crab legs is a nice combo.
Cook 10 minutes or so until seafood is just done. Serve in large bowls over
Steamed rice
With plenty of beer and hot French bread
Whisk together in the bottom of a large pot
1 cup olive oil
˝ cup flour
1-2 tbs red pepper flakes
Cook over low heat for a few minutes, but not until brown. Add
Two large onions, chopped
3-4 stalks celery, chopped
2 bell peppers, chopped
7-10 cloves garlic, chopped
2-3 inch chunk of fresh ginger, peeled and chopped fine
Peel of 1 lime, minced
2 tbs tarragon
Turn up hat to medium and cook, stirring regularly, until veggies are
soft and beginning to brown. Meanwhile,
mix in a small bowl
2 tbs medium to hot curry powder
2 tbs ground coriander
2 tsp allspice
1 tsp ground mace
˝ tsp cayenne pepper
Enough water to make a thick paste of the spices
Let sit for at least 5 minutes
Stir into the veggie mixture
4 cups stock (chicken, fish, or veggie)
˝ cup orange juice
3-4 tbs worcestershire sauce (preferably white, brown will do)
A shot of dark rum (optional)
Spice paste
Cover and let simmer, stirring periodically, for at least 20 minutes,
so the sauce will thicken up. Then add
1 bag frozen mango chunks
and let cook for another five minutes or so. Ten minutes from serving time, stir in
Seafood – any mixture of the following
Firm white fish (tilapia is good, even catfish works well)
Shrimp, peeled
Scallops
You probably want a total of 2-3 lbs of seafood
Cook until seafood is just done.
Serve in large bowls or deep plates over
Steamed rice
With garnishes of
Mango chutney
Fresh chopped green onion
Lime wedges
Golden raisins
And mix a nice rum and pineapple juice drink to have with it!