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February 12, 2013

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Dennis McCarthy

Mandy wants that gumbo recipe Maureen. I want the lobster claw sticking out of the bowl. Please post recipe. Thanks and Happy MardiGras.

Dennis

Maureen Lang

It's my pleasure, Dennis:


Shirley’s Unity Gumbo

You may omit the okra if you like, and thicken the gumbo with filé powder instead -- it'll still be good, but will have a different flavor.
1/2 cup oil
1/2 cup flour
2 medium onions, diced
2 green bell peppers, diced
3 ribs celery, finely diced
4-6 cloves garlic, minced
4 tomatoes (or 8 Roma tomatoes), seeded and diced
1 cup tomato purée
2 pounds okra, chopped
4 quarts homemade fish stock
1 tbsp. Cajun seasoning blend (see below)
1 tsp. dried thyme leaves
2 bay leaves
Salt and freshly ground black pepper to taste
2 pounds medium shrimp, peeled and deveined
2 dozen oysters, freshly shucked, liquor reserved
4 blue crabs, cleaned (optional)
4 lobster claws (optional)
1 pound fresh lump crabmeat, picked over for shells and cartilage
1 tbsp. filé powder (only if okra isn't used)
8 cups cooked long-grain white rice
In a large, heavy pot, heat the oil and add the flour. Stir constantly until a light brown roux is formed, then add the onions, bell pepper, celery and garlic. Sauté until the onions become translucent and the vegetables are tender. Add the tomatoes and tomato purée- cook over medium heat for 10 mins. Add the seasonings, and about 1/2 tsp. each of salt and pepper, and continue to cook another 10 mins. Add the okra, and cook for another 10 mins, then add the stock. Bring to a boil, reduce heat to simmer and cook another 30 mins. With the gumbo on very low heat, add the shrimp 10 mins before serving (and blue crabs/lobster claws, if using them), the oysters and oyster liquor 5 mins before serving, and the crabmeat just before serving (don't cook the crabmeat, just stir until it is heated through). Taste and correct seasonings. If you don't like okra, or if you just prefer to make a filé gumbo, remove from heat and sprinkle the filé powder on the surface of the gumbo, then cover and let stand for 15 mins. Then uncover and stir to mix. Place about 1/2 to 2/3 cup of rice in each bowl and ladle the gumbo over and around it. Makes about 10-12 servings.

Cajun Seasoning Blend:
2 tbsp. onion powder
2 tbsp. garlic powder
2 tbsp.dried oregano leaves
2 tbsp.dried sweet basil
1 tbsp. dried thyme leaves
1 tbsp.black pepper
1 tbsp. white pepper
1 tbsp. cayenne pepper
1 tbsp. celery seed
5 tbsp. smoked paprika

Mark Falardeau

Make sure the pot you are using for the gumbo is non-reactive variety, Maureen. With tomatoes the acid reaction can spoil it otherwise. Great recipe. Must be enough to feed a whole second line. Laissez les bon temps rouler!

Matt

Thank you for posting the gumbo recipie!! What an added bonus.

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