Seafood Gumbo from Mike Anderson's - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Seafood Gumbo from Mike Anderson's

Tuesday, December 26, 2006

INGREDIENTS

4 Tbl Spoons Vegetable Oil
11 cups Water
1 1/2 Tbl Spoons Garlic, Minced
1 (10) Oz. can Rotel
3 Cups Onions, (yellow) chopped Tomatoes (drained)
1/2 Cup bellpepper, chopped
1/2 pound crabmeat (claw)
1/4 Cup celery, (chopped)
1/4 cup okra, sliced (boiled in vinegar
1 1/2 Tbl Spoons Salt & water, drained)
1/2 Tsp Cayenne Pepper
1/2 pound crabmeat (backfin)
2 Bay Leaves
1/2 cup Green Onions (chopped)
1/2 Cup Dark Roux
1/2 pound fresh peeled 91/110 shrimp
2 1/2 Tbl Spoons Seafood Stock


PROCEDURE

  • In a small saucepan, sauté garlic in vegetable oil until golden brown.
  • In large pot combine yellow onions, bell peppers, celery, and sautéed garlic. Cover and simmer 10 to 15 minutes over low heat.
  • Add salt, cayenne pepper, bay leaves, dark roux and seafood stock. Stir.
  • Add Rotel tomatoes and water. Stir.
  • Add claw crabmeat.. Cook gumbo over low heat for one hour or more.
  • Add okra, white crabmeat, green onions, and shrimp.
  • Cover and cook until shrimp are done.
  • Server over rice.

Serves 6 to 8


INGREDIENTS for Dark Roux

1 1/2 Cups of Cottonseed Oil
2 Cups of Self Rising Flour

PROCEDURE: In a large Sauce Pan, heat oil over high heat. Gradually add flour while continuing to stir. Cook over medium heat until dark brown.

INGREDIENTS for Seafood Stock

2 Pounds Fish Bones
1 Whole Onion, Sliced
3 Stalks of Celery
2 Gallons of Water

PROCEDURE: In a large pot, combine all ingredients. Bring to a boil, then reduce heat to low and simmer uncovered for two hours or more. Stain stock, discarding bones and vegetables.

Yields: 10 Cups

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