April 15th Recipe: Yummy Gumbo

Gumbo recipe from and gumbo cookers Gene and Jan Gautro of Birmingham, who will be judging at Gumbo Gala


Seafood Stock

2 large onion chopped into large pieces

6 cloves garlic

6 stalks celery

2 teaspoons paprika

1 tablespoon salt

1 (6-8 inch) fresh rosemary sprig or 1 tablespoon dried

12 bay leaves

9 quarts water

6 blue crabs

shrimp heads and tail peelings


Peel shrimp reserving heads and shells for stock. Place peeled tail meat covered in refrigerator. In a large stock pot (14 quart size) add all the above ingredients, bring to a boil and simmer for 1 hour. Strain and reserve stock. You will need 7-8 quarts of of finished stock. Reserve crabs for gumbo.

If you cannot get head on shrimp, use fish carcasses. Most seafood markets will give them to you at no charge and makes great stock.


Best Seafood Gumbo Recipe

8 quarts seafood stock

5 pounds medium shrimp with head on

1 pound andouille or lean smoked link sausage sliced into rounds

3 cups vegetable oil (corn oil is best)

4 cups all purpose flour

2 cups onion chopped

1-1/2 cup chopped red bell peppers

1 cup chopped celery

1 jalapeno pepper, finely chopped. Don't use the seeds.

5 garlic cloves, minced

1 tablespoon salt

2 teaspoon smoked paprika

2 teaspoon file' powder

2 teaspoon chili powder

1-1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

2 tablespoon Tabasco sauce

1 pound crab claw meat

2 pints oysters shucked

First chop onions, pepper and celery. This is the trinity. Cover and set aside.

To make the roux place the flour and oil in a large cast iron pot. Whisk to blend. See these specific instructions for making a roux. Stirring constantly, bring to the color of milk chocolate. This will take 45 minutes to an hour.

When roux is the right dark color add onions, peppers and garlic stirring well. Cook for 6 minutes. You will need a pot of at least 14 quarts for this recipe. Add warmed stock to the roux and vegetable mixture one ladle at a time stirring well before adding the next ladle. Continue adding stock one ladle at at time and stirring well between ladles until all is used. This technique takes a little more time but ensures a smooth velvety gumbo.

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