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1
In a large gumbo pot, brown Andouille sausage over medium-high heat.
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2
Add celery, onions, bell peppers, and garlic and cook until translucent.
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3
Add tomatoes and seasonings and cook for a few minutes.
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4
Add shrimp stock, reduce the heat, and let it come to a slow boil.
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5
Next, add all the seafood (make sure your pot is at a slow boil before you add your seafood).
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6
After a few minutes, add okra and cook for 5 minutes.
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7
Add sassafras or file and cook over low heat for another 10 to 20 minutes.
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8
Add the roux, stirring it into the gumbo until thickened like a light gravy that coats the back of a spoon.
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9
Serve with cooked white rice and garnish with white lump crabmeat or cocktail crab claws, if desired.
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10
Shrimp shells from 1 1/2 pounds of shrimp (save shrimp for gumbo)
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11
6 cups water
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12
Salt
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13
1 medium onion, chopped
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14
1 cup chopped celery
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15
2 to 3 cloves garlic, crushed
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16
Cover shrimp shells with water in a large pot and bring to a boil.
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17
You may have to add more water during the cooking time to maintain the same level of water.
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18
Season with salt and add onions, celery, and garlic.
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19
After boiling for 30 minutes to 1 hour, strain stock and discard solids.
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20
1 cup flour
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21
1/2 cup oil
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22
1/4 cup minced celery
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23
1/4 cup minced onions
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24
2 tablespoons Worcestershire sauce
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25
Mix the flour and oil together well in a large saute pan.
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26
Place on stove and cook over medium heat for 30 to 45 minutes or until dark brown.
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27
When you take the pan off the heat, add celery, onion, and Worcestershire sauce while the roux is hot.
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28
Let stand off the heat until the mixture in the gumbo pot has finished cooking.
