Savannah Seafood Gumbo
Recipe courtesy Paula Deen. Uses Paula Deen's House Seasoning (its own recipe). Add the file powder in the bowls - in the pot it thickens the gumbo too much.
Ingredients
- 1/4 cup Vegetable oil
- 6 tbsp Flour, all-purpose
- 2 cup Onion, chopped
- 1 cup Green bell pepper, chopped
- 1 cup Celery, diced
- 3 clove Garlic, large, minced
- 4 cup Chicken broth
- 1 tbsp Chicken base
- 3 cup Water
- 2 Bay leaf
- 1 1/2 tsp Dried thyme
- 1 tsp Dried basil
- 1/3 cup Parsley, dried
- 1 tsp Lemon pepper
- 1/2 tsp Cayenne pepper
- 2 tsp House seasoning
- 2 tbsp Soy sauce, or Worcestershire
- 1 can Diced tomatoes, 14 1/2-ounce, with garlic, basil and oregano (or 2 cups fresh)
- 4 cup Andouille sausage, Cajun-style fresh link sausage, sliced
- 4 cup Okra, cut, fresh or frozen
- 2 cup Oyster, with liquor
- 1/2 lb Crab, crabmeat
- 1 1/2 lb Shrimp, fresh, peeled
- 3 cup Scallop, bay scallops
- File powder, for serving
- Cooked rice, hot buttered, for serving
Directions
- Cook the oil and flour in a large pot over medium heat, stirring constantly, until the roux is light chocolate brown. Add the onion, pepper, celery and garlic and saute 2 to 3 minutes, stirring.
- Slowly stir in the broth and chicken base, then the water, herbs, lemon pepper, cayenne, house seasoning, soy sauce and tomatoes.
- Cut the sausage into 1/2-inch pieces and add with the okra. Cover and simmer 1 to 1 1/2 hours, stirring occasionally.
- Add the oysters, crabmeat, shrimp and scallops and simmer 15 minutes more. Serve over rice with file powder sprinkled on each bowl and stirred in.