Mojo's Seafood Gumbo

Ingredients

Roux

• 1/2 cup butter
• 1/2 cup flour

Gumbo

• 2 cups onions, chopped
• 1 cup celery, chopped
• 1 cup green pepper, chopped
• 3 large garlic cloves, minced
• 4 cups chicken broth
• 1 tablespoon
• 6 cups water
• 1 1/2 teaspoons dried thyme
• 1 teaspoon dried basil
• 1 teaspoon lemon pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/3 cup dried parsley
• 2 bay leaves
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
• 1/2 lb polska kielbasa, cut into 1/4-inch slices
• 1/2 lb smoked sausage, cut into 1/4-inch slices
• 1/2 lb andouille sausage, cut into 1/4-inch slices
• 1 1/2 lbs chicken wings
• 2 lbs crabmeat (back fin, lump, and claw)
• 2 lbs medium shrimp, peeled and deveined (reserve shells for stock)
• 3 dungeness crabs, cracked and cleaned
• 1 tablespoon file powder
• 4 green onions, sliced, white and green parts

Stock

• 4 tablespoons olive oil
• 2 lbs shrimp shells
• 1 white onion
• 2 carrots, peeled
• 3 celery ribs
• 2 scallions
• 1 bulb of garlic
• 1/2 tablespoon peppercorn
• 2 fresh bay leaves
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups white wine
• 4 cups water

Directions

1. 1

   For Roux: Add one stick of butter to the stockpot and melt completely.

2. 2

   Gradually stir in flour.

3. 3

   Reduce the heat to medium-low; cook for five minutes, stirring continually until mixture turns light brown.

4. 4

   For Stock: Coat a large pot with olive oil.

5. 5

   Add shrimp shells and stir.

6. 6

   Chop an onion, carrots, celery, and scallions; add to pot then stir.

7. 7

   Chop garlic bulb in half; add to pot.

8. 8

   Add peppercorns, bay leaves, salt, pepper and olive oil; mix together well.

9. 9

   Pour in 2 cups white wine.

10. 10

    Remove pot from flame and add 4 cups water (or enough to fill the pot).

11. 11

    Return pot to flame and bring to a full boil.

12. 12

    Stir.

13. 13

    Lower heat to simmer for about 20 minutes.

14. 14

    Take another large pot with a colander and strain the stock into the new pot, leaving only the liquid.

15. 15

    Discard strained items (i.e. shells, vegetables, etc.).

16. 16

    For Gumbo: Add onion, pepper, celery and garlic.

17. 17

    Saute for 2 to 3 minutes, stirring constantly.

18. 18

    Slowly add chicken broth, and chicken base, stirring as you go.

19. 19

    Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning and tomatoes.

20. 20

    Add sausage and chicken wings to pot.

21. 21

    Cover pot and simmer for 1 to 1 1/2 hours stirring occasionally.

22. 22

    Add crabmeat, shrimp and crab legs.

23. 23

    Simmer for an additional 15-20 minutes.

24. 24

    Serve over hot buttered rice.