Granny's
Seafood
Gumbo
Recipe
may
be
halved
or
quartered
3 cups bacon dripping
1 cup flour
4 lbs sliced okra
3 cups chopped onions
2 cups each. chopped, bell pepper, celery and parsley
4 8 ox cans tomato sauce
4 10-oz cans tomatoes with chilies
2 gallons chicken stock
4 bay leaves
1 tbs paprika
4 tsp thyme
1/4 cup each pepper, salt & Worcestershire sauce
2 tbs oregano
Tabasco pepper sauce
Dry white wine
4 to 5 lbs peeled shrimp
2 to 3 lbs crab meat
6 to 8 pints of oysters
cooked rice (optional)
Gumbo file ( optional)
Make a roux in 12 to 14 kettle by heating 2 cups bacon drippings and adding
flour. Cook over low heat, stirring constantly, until roux is brown. Add okra
and paprika and cook over low heat, until okra is brown.
In a large skillet heat remaining cup of bacon drippings and sauté, onion,
bell pepper, celery and parsley until
onion is clear. Add the mixture to the roux. Add tomatoes, tomato sauce, stock
and seasoning and simmer for 5 hours.
Maintain liquid level by adding water or wine. About 30 minutes before serving
add seafood. Serve in bowel over rice if desired and if desired add gumbo file.
For chicken gumbo substitute add 3 to 4 lb cooked chicken and 2 to 3 lbs
cooked ham.
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