Seafood Gumbo

15 ingredients
9 steps

Ingredients

  • 1/4 c. oil
  • 2 Tbsp. flour
  • 5 large onions, diced
  • 6 garlic pods, diced
  • 4 c. chicken stock
  • 2 pkg. cut up okra (Birds Eye)
  • 2 (16 oz.) cans tomatoes, mashed
  • 2 to 3 bay leaves
  • 1 big link smoked sausage (1/4 to 1/2-inch slices)
  • 6 to 8 c. water
  • 1 Tbsp. Old Bay seafood seasoning
  • 1 pt. oysters (more if you like them)
  • 1 to 2 lb. shrimp, peeled
  • 1 lb. scallops
  • 1 to 2 pkg. blue crab claws or 4 to 5 blue crabs, cleaned and broken into pieces (crack the claws)

Directions

  1. 1
    Make a dark roux as follows:
  2. 2
    In large skillet, stir oil and flour over medium heat until dark brown.
  3. 3
    Stir constantly or it will burn and be bitter.
  4. 4
    Add onions and garlic and cook until soft; do not brown.
  5. 5
    Add chicken stock to skillet; stir and transfer to a large pot, then add the next 5 ingredients.
  6. 6
    Simmer for 2 hours, adding Old Bay seafood seasoning every 30 minutes. Taste after a couple of tablespoons since some seasoning may be too hot for your taste.
  7. 7
    Add the remainder of ingredients.
  8. 8
    Cook another 20 minutes or until shrimp are pink and crabs are red. Serve over rice and add file to taste.
  9. 9
    Serves about 8 and can be frozen.

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