CHRISTMAS ON THE RIVER SEAFOOD GUMBO
This recipe originated from a hunting camp in Demopolis, Alabama....a true southern small town. Gumbo seems to be a common thing to serve at Christmas or on Christmas Eve in the south.....we didn't do so at my house growing up, but my ex-husband's family always had gumbo at Christmas.
Provided by breezermom
Categories Gumbo
Time 2h50m
Yield 7 1/2 quarts
Number Of Ingredients 20
Steps:
- Combine the water, lemon, crab boil, and 1 tsp salt in a large Dutch oven; bring it to a boil. Add the shrimp, and cook for 3 to 5 minutes. Remove and discard the lemon and crab boil. Remove the shrimp, reserving the water. Peel and devein the shrimp; chill.
- Cook the bacon in a large skillet until crisp; remove the bacon, reserving the drippings in the skillet. Crumble the bacon and set it aside.
- Add flour to the drippings in the skillet; cook over medium heat, stirring constantly, until the roux is caramel-colored (about 5 minutes). Watch the temperature and adjust it according to your stove -- do not burn the roux or you will have to start over. Once the roux is caramel colored, stir in the onion, green pepper and celery; cook over low heat for 10 minutes or until the vegetables are tender.
- Add the roux mixture, ham, and the remaining ingredients EXCEPT rice, chilled shrimp and crumbled bacon to the reserved water in the Dutch oven. Bring to a boil; reduce heat, and simmer for 1 hour and 50 minutes. After about an hour and 40 minutes, start cooking your rice.
- Stir in the chilled shrimp and the crumbled bacon, and cook for 10 minutes. Remove and discard the bay leaves. Serve the gumbo over hot cooked rice. Garnish with sliced green onions and serve hot sauce on the side.
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nantale Rose
[email protected]This gumbo is a bit time-consuming to make, but it's definitely worth it. It's the best gumbo I've ever had.
Carol and Ian Hart
[email protected]I had some trouble finding all of the ingredients, but it was worth the effort. This gumbo is amazing!
Joshim sikder
[email protected]This gumbo is a bit spicy for my taste, but it's still really good.
Oladiran Oluwadamilola
[email protected]I'm not a big fan of seafood, but I really enjoyed this gumbo. The broth was so rich and flavorful.
Md Najir
[email protected]This gumbo is so flavorful and delicious. I highly recommend it.
SUNDAY MALACHY
[email protected]I've made this gumbo several times now, and it's always a hit. My friends and family love it!
Clare Martin
[email protected]This gumbo is perfect for a party. It's easy to make ahead of time, and it reheats well.
Sana jan
[email protected]I substituted shrimp for the crab, and it turned out great! I also added a little bit of cayenne pepper to give it a bit of a kick.
Mariam Mahmoud
[email protected]The instructions were clear and easy to follow. Even though I'm not a very experienced cook, I was able to make this gumbo without any problems.
Jeffreehug Bear
[email protected]I love how easy this gumbo was to make. I was able to get it on the table in under an hour.
MD.JUBAYER HOSEN SHAOWN
[email protected]This gumbo was a huge hit with my family! The seafood was fresh and flavorful, and the broth was rich and delicious. I will definitely be making this again.