shrimp (3 lbs will do but 4 lbs is better. Small
shrimp don't look as good but you get one in every
spoonful and they don't need to be deveined)
(claw meat works great and it's cheaper, don't use
pasteurized canned crab meat or that imitation krab
||andouille or polish sausage|
sliced green onions
Hey, I could make a living doing nothing but selling this stuff. It’s nectar from the gods. It costs a bunch to get the ingredients, but it keeps for a week in the fridge, and freezes well. Here's a note or tow about gumbo. Gumbo is NOT spicy hot. If you or your family want spicy gumbo put a bottle of Tabasco on the table and let each person determine how spicy they want it. The darker the roux, the less thickening power it has. A very dark roux has almost no thickening power and a light brown roux will thicken the gumbo a lot. Adjust the water accordingly.
Mix the onions
and celery together and set aside. Mix the spices together
and set aside. Make a medium to dark brown roux with the flour and oil in a
big pot (cast iron!) and remove it from the heat. While
the roux is still very hot, stir in
half of the celery and onions and half of the spices. Stir
this for the next 5 minutes. Add the water to the pot.
Stir the water and roux mixture
until all of the roux is completely stirred in and
there are no clumps of it in the pot. Add the andouille,
and remaining spices and onions and celery. Bring this to
a boil and simmer for 45 minutes. (It is very important
that the roux is well stirred
in and that you simmer it for at least 45 minutes or the
gumbo will taste floury) Add the shrimp and crab and
simmer for 2 or three minutes more.
over rice and sprinkle the green onions on top. This stuff
is as good as it gets.