J. Paul’s Seafood Gumbo

1/2 cup flour
1/2 cup olive oil
2 heads garlic, broken into cloves and peeled
2 onions, coarsely cut up
2 bell peppers, chopped
1 cup celery, chopped
3 quarts fish stock (or chicken stock)
1/4 bunch fresh parsley, chopped
2 bay leaves
6 ounces Tomato Paste
1 teaspoon cayenne pepper
Creole seasoning, to taste
Salt and pepper, to taste
Tabasco, to taste
Sliced okra, as much as you like
1 pound  shrimp, tail off
2 dozen oysters, with juice
1 pound  crawfish tail meat
1 pound  andoullie sausage, cut up
1 pound  Lump Crab Meat
1 can oyster stew
4   Catfish filets, cooked
file gumbo, for garnish (minced sassafras leaves)
1 can Black eyed peas (for New Year’s Gumbo)

1. In a large stock pot, make a roux with olive oil and flour.
Add the Trinity (onions, celery, bell pepper) and saute 15
minutes stirring frequently.
2. Add fish stock, stir into the roux, and bring to a boil.
3. Add remaining ingredients, EXCEPT seafood. Bring to a boil,
then turn heat down to a simmer. Cook 1 1/2 hours at a slow
simmer.
4. Add seafood and continue to simmer for another 15 minutes.
Serve over rice or potato salad and garnish with filet gumbo.

Servings: 20

Cooking Times
Total Time: 3 hours

Tips
I use saved turkey stock from the Thanksgiving turkey. JPH
I add black eyed peas for New Year’s Gumbo. JPH

Shared With Our Recipe List By: JP. Harris

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