Seafood gumbo

This is a wonderful recipe and one of my husband’s favorites.  He made it on Saturday afternoon and it makes a large amount. We’re having leftovers tonight and we have more in the freezer.  (For us it is also a good use of some of our leftover Smithfield ham from Christmas.)

  • 1 cup vegetable oil
  • 1 cup flour
  • 2 cups chopped yellow onions
  • 1 cup chopped scallions
  • 1 cup chopped celery
  • 1 cup chopped peppers (we used 1 red, 1 yellow and 1 green)
  • 1/4 cup chopped garlic
  • 1 lb frozen okra
  • 1 lb diced Smithfield or country ham
  • 2 28 oz cans of tomatoes, drained and roughly chopped
  • 7 cups water
  • 1 veal shank (have your butcher cut it into 4 pieces – use two and freeze two for another time)
  • 2 tsp salt
  • 1 tsp ground pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp Tabasco sauce
  • 1 1/2 cups corn kernels
  • 1 pounds claw crabmeat
  • 1 pints oysters with liquor
  • rice
  • File powder

Heat oil in a heavy pot until it is smoking hot.  (My husband does this step and he finds it is easier to make the roux in a smaller heavy pan and then pour it into the stock pot when the roux is finished.  It’s hard to keep whisking reaching down into a deep pot without burning yourself.)  Whisk in flour and stir constantly over high heat until mixture is reddish brown.  Do not burn.  Be patient – it will start to turn color.

When roux is browned, add onions, celery, peppers and garlic.  Cook over medium heat for about 5 minutes, stirring.

Stir in okra, ham and tomatoes.  Mix well and simmer for about 10 minutes covered.  Add water, veal, seasonings and corn.  Bring to a boil and simmer for 1 to 1 1/2 hours.  Remove veal shanks and bay leaves.

5 minutes before serving add the crab and the oysters (with the oyster liquor).  Simmer for 5 minutes until oysters begin to curl.  NOTE: You can add additional seafood if you want to serve more people.

Cook rice according to directions.  Serve by putting rice in bowl and spooning gumbo overtop.  Pass file powder.  Here is the picture from Saturday.


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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