Emily's Seafood Gumbo

Ingredients

• 3 pounds shrimp
• 4 cans lump crab meat
• 2 pounds okra
• 2 pounds smoked sausage
• 5 tablespoons flour
• 3/4 cup vegetable oil
• Salt
• Pepper
• Cayenne
• 1 heaping tablespoon parsley 
• 1 heaping tablespoon gumbo file'
• 1 bundle of green onion
• 5-6 cloves garlic
• 1 large onion
• 1 can tomato sauce
• 3 cups rice
• 1 gallon water

Directions

1. Drain excess water out of crab meat
2. De-head and peel shrimp
3. Cut 2 pounds of okra and brown in a separate skillet, using a small amount of oil
4. Set okra aside
5. Cut 2 pounds of smoked sausage into pieces and fry in a separate pan
6. Drain sausage and set it aside
7. In a pan, saute' chopped onions, the white part on green onion, and garlic last to avoid burning
8. Then set aside
9. Make roux with 5 tablespoons of flour and 3/4 cup of vegetable oil, stirring constantly until very dark brown (not burnt)
10. Add a gallon of water to roux
11. Stir in sauteed vegetables
12. Season to taste with salt, pepper, cayenne, and parsley 
13. Bring to a boil
14. While gumbo is cooking, boil rice in a separate pot
15. Add okra, sausage, and shrimp to gumbo
16. Cook for 15 minutes
17. Add crab meat to gumbo
18. Cook for 20 minutes on medium
19. Add 1 tablespoon of gumbo file'
20. Skim off excess oil from top
21. Serve over rice with crackers or french bread 

Source – Emily Peco

Prepared by Emily Peco

Louisiana Anthology

June 9, 2019