Seafood Gumbo

For real southern style gumbo, use blue crab meat and serve with
Tabasco sauce for those who like it hot!


Makes 6 entrée servings or 12 cups


Ingredients:


1/4 cup peanut oil
8 ounces andoullie sausage, sliced 1/4 inch thick, into half moons


1/3 cup all-purpose white flour


2 cups (1 large) yellow onion, diced 1/2 inch
1 1/2 cups (3 stalks) celery, sliced 1/4 inch crescents
1 1/2 cups (1 large) red or yellow bell pepper, diced 1/2 inch
2 tablespoons garlic, minced


6 cups (about 5 large) tomatoes, diced 1/2 inch
4 teaspoons Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning salt
1 1/2 teaspoons oregano, dried
1/4 to 1/2 teaspoon cayenne pepper, ground
2 each bay leaves, whole
5 3/4 cups chicken stock or broth, low sodium (3 cans-14 1/2 ounces
each)


2 cups okra, fresh or frozen sliced 1/3 inch thick
1/4 cup parsley, minced


1 1/2 pounds prawns, peeled and de-veined
1 pound crabmeat, blue crab if available
6 halves blue crabs, cooked, split in half (optional)


Preparation:


In large heavy pot over high heat, heat peanut oil. When oil is hot,
add sausage and cook until browned. Remove sausage but leave fat in
pan. Add flour to fat, lower heat to medium and stir constantly until
"peanut butter brown" colored.


Add onion, celery, bell pepper and garlic. Stir well and cook for
about 2 minutes. Add tomatoes, seasonings and chicken broth. Stir
well, increase heat to high and bring to a boil. Reduce heat to
simmer, and let gumbo base cook for about one hour, until slightly
reduced and thickened.


Add okra and parsley to gumbo base, and let cook for 15 minutes. At
this point you can continue and make a large batch, or cool base and
finish gumbo to order.


Add prawns and cook 5 minutes. Add crabmeat, crab halves if using, and
heat through, about 5 to 8 minutes. Serve with steamed rice.


Option: You may also make chicken and sausage gumbo. Replace prawns
and crabmeat with 5 pounds of large diced raw chicken meat. Add
chicken when you add the seasonings, and let cook 1 hour, then add
okra and parsley and let cook 20 minutes.


Source: alt.military.retired.recipes

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