Restaurant Recipes
B. J. Duckwater's Seafood Gumbo
Yield: 1 1/2 gallons; 12 servings
Ingredients
- 8 bay leaves
- 1 tablespoon thyme
- 2 tablespoons black pepper
- 2 tablespoons salt
- 1 tablespoon thyme
- 1 tablespoon allspice
- 2 tablespoons oregano
- 1 tablespoon basil
- 2 cups vegetable oil
- 4 cups all-purpose flour
- 2 cups chopped onion
- 2 tablespoons Cajun spice
- 2 cups chopped celery
- 1 tablespoon granulated sugar
- 3 pounds frozen okra pieces
- 3 quarts clam juice
- 1 quart water
- 1/4 cup Worcestershire sauce
- 1 tablespoon Tabasco sauce
- 1 tablespoon Cajun seasoning
- 1 cup chopped celery
- 3 pounds shrimp
- 1 tablespoon chopped garlic
- 1 pound crabmeat
- 1/3 cup chopped parsley
- 1 cup chopped onion
- 1/2 cup chopped scallions
- 1/3 cup gumbo file
Instructions
- 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.
Attribution
Posted by LladyRusty at Recipe Goldmine - April 26, 2001.
Source: Chef Anthony Redfield - B. J. Duckwater's, Pensacola, FL