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B.J. Duckwater's Seafood Gumbo

Ingredients:

  • 8 bay leaves
  • 1 Tbsp thyme
  • 2 Tbsp black pepper
  • 2 Tbsp salt
  • 1 Tbsp thyme
  • 1 Tbsp allspice
  • 2 Tbsp oregano
  • 1 Tbsp basil
  • 2 cups vegetable oil
  • 4 cups all-purpose flour
  • 2 cups chopped onion
  • 2 Tbsp Cajun spice
  • 2 cups chopped celery
  • 1 Tbsp granulated sugar
  • 3 lbs frozen okra pieces
  • 3 quarts clam juice
  • 1 quart water
  • 1/4 cup Worcestershire sauce
  • 1 Tbsp Tabasco sauce
  • 1 Tbsp Cajun seasoning
  • 1 cup chopped celery
  • 3 lbs shrimp
  • 1 Tbsp chopped garlic
  • 1 lbs crabmeat
  • 1/3 cup chopped parsley
  • 1 cup chopped onion
  • 1/2 cup chopped scallions
  • 1/3 cup gumbo file

Preparation:

Combine bay leaves, thyme, black pepper, salt, allspice, oregano and basil. Set aside.

Heat oil until smoking. Add flour and cook until dark brown.

Add chopped onion, Cajun spice, chopped celery, sugar and frozen okra pieces Add to hot roux. Cook to sauté vegetables. Add clam juice, water, Worcestershire sauce, Tabasco sauce and Cajun seasoning to roux and sautéed vegetables. Bring to a boil.

Add remaining ingredients. Bring to a boil. Add gumbo file to finished gumbo. Serve over rice.

Servings: 12
Source: Chef Anthony Redfield - B. J. Duckwater's, Pensacola, FL
Source:
Submitted by: Recipe Group Member
Date:


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