Creole Seafood Gumbo

Soups & Stews

Serves 10 to 12

Recipe courtesy of Louisiana Kitchen & Culture

Ingredients:

6 cups cooked white rice (Jazzmen brand is local Louisiana)
2 tablespoons flour
3 tablespoons shortening
1 cup celery, diced
1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, minced
1/2 can tomato paste
1 quart water
2 quarts chicken broth
1 bay leaf
1 teaspoon thyme
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 pound link sausage, sliced
1 package frozen okra (1-1/2 cups)
1 pound shrimp
2 sprigs parsley (optional)
1 teaspoon gumbo filé

Creole Seafood Gumbo

Click image to enlarge

Method:

Make roux by browning flour in melted shortening. See Dark Roux recipe and What's a Roux explained
Add celery and onions and cook slowly until clear. Add other ingredients with exception of shrimp, filé and parsley.
Simmer for at least 1 hour.
Add shrimp about 10 minutes before serving. Just before serving, add filé and parsley.
Serve over hot rice.