Alice’s Seafood Gumbo
Recipe By: Alice Morrow
- 1 c. cooking oil & 1 ½ c. flour (or used roux in jar-follow directions on jar)
- 2 onions, chopped
- 2 bell peppers, chopped
- 4 stalks celery, chopped
- 1 T. minced garlic
- 2 cans Ro-Tel
- 5 lbs. medium peeled shrimp, seasoned
- 2 lbs. crawfish tails, seasoned
- 1 t. dried thyme
- 6 bay leaves
- 8 cloves
- 2 ½ qts. Water
- 3 lbs. of white lump crabmeat or back fin
- 2 pts. Oysters, optional
- 2 lbs. crab claws
- 1 bunch fresh chopped parsley
- 1-2 bunches fresh chopped green onion
- Gumbo file
- Salt, red/black pepper/ garlic powder
- Boiled eggs, optional
- White Rice
- Heat oil in gumbo pot until hot. Add flour and whisk and blend until dark copper brown. This will take 30-45 minutes. Be careful not to burn roux. Throw it out and start over if you do. You can use the already prepared roux if you like.
- Add onions, bell pepper, celery and garlic to roux and cook for another 5-8 minutes.
- Stir in Ro-Tel, thyme, bay leaves and cloves. Stir until blended.
- Add water and stir. Bring to a boil. Reduce and simmer for 30-45 minutes. The longer the better.
- Add the seasoned shrimp and crawfish. Cook for 5 minutes.
- Add crabmeat, crab claws and parsley. Let simmer for about 10 minutes.
- Add oysters and taste for seasoning.
- When ready to serve, let everyone add their own green onions, gumbo file, boiled eggs over hot white rice. We like to serve with baked yams on the side and hot French bread.
*****If you are not serving right away, hold back the oysters and add them when you are getting ready to heat it up again. Heat gumbo and then add oysters. It only takes a few minutes for them too cook. Before storing gumbo in refrigerator, make sure it is completely cool. It will spoil very easily. It is better to put it in several containers rather than one large container. It will cool faster. Freezes well.