Juanita's Creole Gumbo Recipe #105437
This recipe is from My mother's very own "Tried and True" recipe book. It's the absolute best gumbo recipe I've ever tasted. I've never had gumbo in any restaurant which could compare with this one. She got it from My "Aunt" Corrita in New Orleans. Also, it's perfect when working a water spell. Be sure to dish up a bowl for the Gods when you use this.
by Pagan
1½ hours | 30 min prep
SERVES 8 -10
- 12 crabs, cleaned, fresh, broken into 4 parts each, with claws cracked (for lack of fresh crab, 1.5 lbs chicken or fish may be substituted)
- 2 lbs raw shrimp, cleaned and peeled (if only shrimp are used, use 5 lbs)
- 1 pint oyster, raw drained (optional)
- 1 (16 ounce) can whole canned tomatoes
- 1 cup okra, thinly sliced (optional)
- 5 slices bacon, real pork
- 1 large onion, chopped
- 6 peppercorns
- 1/4 teaspoon crab boil, zatarain's
- 1/2 teaspoon thyme
- 1 1/2 cups flour
- 3 garlic cloves
- In a large pot, put 2 cups water, salt [to taste] add crab boil, thyme and peppercorns.
- Bring to a roiling boil; add crabs and boil for approximately 20 minutes, add tomatoes and okra, and simmer slowly.
- While this simmers, make the roux.
- Slice the bacon strips into small pieces and fry.
- Remove.
- Sauté the chopped onion and garlic in the bacon grease.
- Remove.
- To bacon drippings, add enough flour to make a thin gravy.
- Use very low flame, stir continuously, taking care to make it dark brown without burning it.
- Add bacon and onion& garlic bits back to mixture and heat.
- Add roux to simmering seafood pot.
- Stir very well.
- Add shrimp and simmer approximately 30 minutes.
- Add oysters and simmer only until edges of oysters curl.
- It is done, serve over a bed of rice.
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5 stars