FELIX'S SEAFOOD GUMBO
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 additional file powder at the table for them to mix into their individual bowls.
Provided by Felix4067
Categories Gumbo
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Defrost any seafood (fresh is always better, but it happens) and the okra.
- 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.
- In large Dutch oven, saute onion, celery and okra in oil until limp.
- Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper to taste; simmer two hours, stirring occasionally.
- Add andouille sausage and simmer 30 minutes, stirring occasionally.
- Add seafood and simmer 15 minutes or until cooked through, stirring occasionally. DO NOT BOIL. Stir in file powder for the last 5 minutes of simmering.
- Serve over bowls of rice.
- *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.
Nutrition Facts : Calories 599.1, Fat 30.6, SaturatedFat 11.5, Cholesterol 287.3, Sodium 1611.6, Carbohydrate 17.9, Fiber 3.3, Sugar 4.5, Protein 61
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Maxx Buswell
[email protected]Overall, this gumbo recipe was a disappointment. I will not be making it again.
Alma Rodgers
[email protected]I would not recommend this gumbo recipe to anyone.
Sheri Clay
[email protected]This gumbo was a waste of time and money. The ingredients were expensive and the final product was bland and tasteless.
Ariana Raz
[email protected]I followed the recipe exactly, but my gumbo didn't turn out as good as I hoped. The roux was too dark and the broth was too thick.
Rob White
[email protected]This gumbo was just okay. The broth was a bit bland and the seafood was overcooked.
M Anas
[email protected]I'm not a big fan of seafood, but this gumbo was surprisingly good. The broth was flavorful and the seafood was cooked perfectly.
Ayub
[email protected]This was my first time making gumbo, and it turned out great! I followed the recipe exactly and it was delicious. I can't wait to make it again.
Karina Crittendon
[email protected]This gumbo was amazing! The flavors were so rich and complex. I will definitely be making this again.
augusto hidalgo
[email protected]I've tried many gumbo recipes, and this one is definitely the best. The roux was perfect and the seafood was cooked to perfection.
Ibrahim Mustapha
[email protected]This gumbo was a hit at my party! It was easy to make and everyone loved it. The seafood was fresh and flavorful, and the broth was rich and savory.