Marshall's Soon to be World Famous Seafood Gumbo


2 tsp
2 tsp
granulated garlic
tsp black pepper
tsp white pepper
1 tsp ground coriander
tsp thyme

Other Stuff

3 cups
chopped onions
1 cups
chopped celery
corn or canola oil
1 cup
all purpose flour
3-4 lbs
peeled 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)
1 lb
crab meat (claw meat works great and it's cheaper, don't use pasteurized canned crab meat or that imitation krab meat)
1 lb
andouille or polish sausage
1 quarts
finely sliced green onions

cooked rice

Hey, I could make a living doing nothing but selling this stuff. Its 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 two 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.

Serve it over rice and sprinkle the green onions on top. This stuff is as good as it gets.