Rich and Famous Seafood Gumbo

By danand

From Creme de Colorado Cookbook - Delicious! Consider making roux ahead of time since prep time is long. The gumbo freezes beautifully!

Ingredients

• ROUX MISTURE:
• 1/2 C vegetable oil
• 1/2 C flour
• 4 celery stalks, chopped
• 2 med onions, chopped
• 1 sm green pepper, seeded and chopped
• 1 garlic clove, minced
• 1/4 C fresh parsley, minced
• 10 oz frozen okra, or 1/2 lb fresh
• 2 Tbs butter
• GUMBO:
• 1 quart chicken broth
• 1/4 C Worcestershire
• 18 dashes tabasco
• 1/4 C ketchup
• 1 med tomato, pealed and chopped
• 1/2 tsp salt
• 1/2 lb andouille (New Orleans style) sausage, sliced
• 1 bayleaf
• 1/8 tsp dried thyme
• 1/8 tsp dried rosemary
• 1/4 t crushed red pepper flakes
• 1 C cooked chkn, diced
• 1 lb crab meat
• 2 lbs shrimp, peeled and deveined
• 1 tbs molasses
• Cooked Rice for serving

Preparation

Step 1

Combine oil and flour over low heat stirring constantly until the color of a penny (1-1 1/2 hrs). Do not let roux burn.

Stir in next 5 ingredients. Cook 45 minutes stirring occasionally.

Brown okra in butter. Add to roux mixture. Stir over low heat for 5 min. (AT this point mixture may be cooled, packed and refrigerated or frozen for later use.)

Add chkn broth, 1qt water, and next 10 ingr, through red pepper flakes. Simmer covered for 2 1/2-3 hrs stirring occasionally. (Add in crab shells to add flavor if using fresh crab but make sure you remove before serving!)

30 min before serving, stir in last 4 ingr.