Ann and I are getting ready to head south. Last night I made a little gumbo to take with us (and for us to eat last night). It is a recipe I developed back in 1998 or so for Weight Watchers Magazine that has never been used. I’ve changed it around a bit since those days, adding a little more oil and flour to my roux, adding more vegetables and seasoning. The original called for using bacon grease as part of the oil for making the roux. Overall, I think it is a really tasty gumbo recipe. I serve it with file powder, tobasco sauce and saltine crackers.
Shrimp Gumbo
3/4 cup vegetable oil
2/3 cup all purpose flour
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
8 garlic cloves, minced
2 cups hot water, divided
1 1/2 cup cut okra
2 (14.5 ounce) cans diced tomatoes, undrained
1 – 3 tablespoons Cajun seasoning
2 (8-ounce) bottles clam juice
3 bay leaves
1 1/4 pounds medium peeled and deveined shrimp
1( 8-ounce) container standard oysters, undrained
2 to 3 teaspoons hot sauce
5 cups hot cooked long grain rice
Add oil and flour to large Dutch oven; cook, stirring constantly with a wire whisk, 10-20 minutes or until very brown. (the color of rich milk chocolate is the color I look for)
Slowly add onion and next 3 ingredients; reduce heat to medium low and cook, stirring constantly, 4 minutes. Very slowly add 2 cups hot water, stirring well. Add okra, and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes, stirring occasionally.
Add shrimp and oysters; cook 10 minutes or until seafood is done. Stir in hot sauce. Discard bay leaves. Spoon 1/2-cup rice into each serving bowl; add 1 cup gumbo. Yield: 10 servings (serving size: 1 cup gumbo, 1/2 cup rice).