SOULFOOD SEAFOOD GUMBO
INGREDIENTS:
- 2 quarts beef stock or canned beef broth
- 1 cup smoked ham, chopped
- 2 bay leaves
- 2 tablespoons crushed red pepper -- flaked
- 1 tablespoon salt
- 3 tablespoons vegetable oil
- 3 cups okra, frozen or fresh
- 2 large onion, chopped
- 1 green bell pepper -- cored, seeded,and minced
- 2 stalks celery chopped
- 2 cloves garlic, minced
- 1 16 - oz can whole tomatoes
- 1/4 cup catsup
- 1 tablespoon hot pepper sauce
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 pound shrimp
- 1 pound crab meat or 6 hard-shell crabs cooked and cleaned
- 1 bunch scallions, chopped
- 12 oysters, shucked with liquid
- 1 cup cooked rice, plus more for serving
- 1 tablespoon gumbo filŽ
1. Combine the stock, ham, bay leaves, red pepper, and 2
teaspoons of the salt in a large kettle. Heat to boiling over
high heat. Reduce the heat to a simmer, cover, and cook
1 hour.
2. Meanwhile, make the roux: Heat the bacon drippings
in a skillet over a medium heat. Stir in the flour until
absorbed.Cook over very low heat, stirring constantly, until
flour is dark brown and the roux smells nutty, about 25
minutes. Be careful not to burn the flour or the roux is
ruined.
3. In a separate large skillet, heat the oil over medium
heat. Add the okra, onions, green peppers, celery, and
garlic. SautŽ until almost tender, about 10 minutes. Add
the tomatoes and cook 5 minutes longer.
4. Add the sautŽed vegetables and the roux to the hot beef
stock along with remaining 1 teaspoon of salt, the catsup,
hot pepper sauce, Worcestershire sauce, and thyme.
Reduce the heat to very low and simmer, covered, 1 hour.
5. Stir in shrimp, crabmeat, and scallions into the gumbo.
Cook 10 minutes. Add the oysters, rice, and gumbo filŽ
and cook 10 minutes. Check the seasoning and serve
over rice. Enjoy !
