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Nutrition Facts
Serving Size 1 (577g) Recipe makes 8 servings The following items or measurements are not included below: crab boil file powder
Calories 599
Calories from Fat 275		(45%)
Amount Per Serving		%DV
	Total Fat 30.6g	47%
	Saturated Fat 11.5g	57%
	Monounsaturated Fat 10.5g
	Polyunsaturated Fat 5.4g
	Trans Fat 0.0g
Cholesterol 287mg		95%
Sodium 1611mg		67%
Potassium 1293mg		36%
Total Carbohydrate 17.9g		5%
	Dietary Fiber 3.3g	13%
	Sugars 4.5g
Protein 61.0g		122%
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Felix's Seafood Gumbo

Recipe #397858 | 3¾ hours | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Felix4067
Nov 5, 2009

You can use whatever you want, or throw in a pint of oysters, add a pound of firm white fish fillets, or use chicken instead of andouille...or leave out any other meat than seafood. Gumbo is as forgiving as any other stew, as long as you start out with a decent roux. The trick to roux is low and slow...if the heat is too high, you'll scorch it and then it's good for nothing but the trash. You can also add as much or as little of your favourite hot pepper sauce (I usually toss in some Tabasco toward the end) depending on how hot you want it. If you're serving folks who like thicker gumbo, pass the file powder at the table for them to mix into their individual bowls.

SERVES 8 (change servings and units)

Ingredients

1/3 cup butter
3-4 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 onions, chopped (about 3/4 cup)
2 stalks celery, chopped (about 3/4 cup)
1 (16 ounce) bag frozen chopped okra
1 quart chicken broth
1 (16 ounce) can whole tomatoes, with liquid
4-5 garlic cloves, crushed
2 bay leaves
2-3 tablespoons crab boil, tied in cheesecloth*
salt and black pepper
2 lbs raw shrimp, peeled and deveined
1 lb lump crabmeat, picked over
1 lb bay scallop
1 lb andouille sausage, sliced
1 tablespoon file powder

Directions

1
Defrost any seafood (fresh is always better, but it happens) and the okra.
2
Melt butter in a shallow pan, add flour and cook over low heat, stirring frequently, until very dark but not scorched (about 25 minutes); set aside.
3
In large Dutch oven, saute onion, celery and okra in oil until limp.
4
Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper to taste; simmer two hours, stirring occasionally.
5
Add andouille sausage and simmer 30 minutes, stirring occasionally.
6
Add seafood and simmer 15 minutes or until cooked through, stirring occasionally. DO NOT BOIL.
7
Serve over bowls of rice.
8
*To make your own crab boil: Tie the following spices in a muslin bag or in cheesecloth: 3 bay leaves, a small piece of dried ginger, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, 1 teaspoon dill seeds, 1 teaspoon coriander seeds, 1 teaspoon whole cloves, and 1 teaspoon allspice berries.