One of my New Years Resolutions is to really work on my recipes.
I renamed Seafood Gumbo, Stroud's Gumbo because my Dad loved to make Gumbo
and his was the best, complete with crab claws in it. Soo good, such good memories too!
I have boys growing up and leaving the house.
It is really nice that they can go to the blog and look up a family favorite to make.
I love to prepare these foods and share them with
all the people I love the most in this world.
It is most definitely my love language.
1 yellow onion, diced
1 green pepper, diced
3 bunches celery, diced
1/2 stick butter
1/2 cup vegetable oil or coconut oil
1/2 cup flour
1 bay leaf
2 TBS Creole or Cajun Seasoning
1/2 tbs. Old Bay Seasoning
Kosher salt/pepper to taste
2 lbs shrimp - peeled, tails removed
1 lb scallops
any white fish - usually 3 lbs
if you can - large package lump crab meat
1 package chopped small smoked sausage
1 package frozen cut up okra
2 large cans crushed tomatoes (YES, I know this is breaking Gumbo rules)
parsley - use your discretion - I never measure
3 boxes chicken broth
In large stock pot, add vegetable/coconut oil and flour. Whisk together until smooth, turn heat to medium/medium high. You are going to constantly whisk this until the color becomes copper...just like copper penny. This is your roux.
In a separate saute pan, melt butter and add onions, celery, and pepper. Saute until tender. Sprinkle in the Old Bay Seasoning to this and mix well. Let sit until the Roux is ready.
To copper roux, add saute'd veggies, all the chicken broth and seasonings but bay leaf. Let cook until bubbly and then add crushed tomatoes, bay leaf and the seafood, and sausage. Let simmer for several hours with lid off - this allows it to reduce and thicken. Once the white fish (I add it whole) is cooked it will begin to flake apart in the Gumbo. Sometimes I use the spoon to help it along when I check on the Gumbo during the simmer process and stir to let the flavors marry.
Serve over hot Basmati rice. YUM!