Seafood Gumbo

Submitted by: Susan Hodge

Attributed to: Susan Hodge

Category: Fish and Shellfish

Description: A traditional New Orleans gumbo that has become a quick favorite

Prep time: 10

Total time: 1 hour 5 minutes

Servings: 6

Difficulty rating: 2

Ingredients:

2/3 Cup butter

2/3 Cup flour

2 Stalks celery diced

1 Onion small, diced

1 Green bell pepper diced

1 Clove garlic minced

1 10-oz Can stewed tomatoes chopped with juice

2 Cups chicken broth

1 Cup flat beer optional (can sub more stock instead)

1 Bay leaf

1 Teaspoon salt

Pepper to taste

1 Pinch thyme dried

1/2 Cup parsley fresh, flat leaf, chopped

1/2 Teaspoon cayenne pepper

3/4 Pounds shrimp raw, peeled

1/2 Pounds lump crab meat cooked, shredded

1/2 Pound sausage browned and sliced or crumbled, andouille or other variety

1 1/2 to 2 Cup cooked brown rice 

For Serving (optional)

Filé powder

Hot sauce

Special tools/utensils needed: Stock Pot

Directions: 

1. Add butter to large soup pot over medium heat. Once melted, sprinkle in flour and whisk together thoroughly. Keep whisking steadily over medium heat until mixture browns (about 10 – 15 minutes). 

2. Dump diced veggies, onion, and garlic into pot. Stir and cook over medium heat until soft, about 10 minutes.

3. Add stewed tomatoes with juice, stir once, and cover. Stir 3 – 4 times over next 15 minutes.

4. Add chicken broth, 1 cup water, and 1 cup beer. Add all spices, stir once, and simmer uncovered for another 15 minutes.

5. Add cooked sausage and seafood and cook on medium heat until shrimp is done all the way through.

6. You can add rice into seafood mixture or serve over brown rice. Sprinkle filé powder on top and hot sauce if desired. Leftovers can be frozen.