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Receta South Texas Seafood Gumbo
by CookEatShare Cookbook

South Texas Seafood Gumbo
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  Raciónes: 10

Ingredientes

  • 7 tbsp. bacon drippings
  • 7 tbsp. flour
  • 1 lg. onion, minced
  • 1 stalk celery, finely minced
  • 1/2 bell pepper, seeded & minced
  • 1 (16 ounce.) can tomatoes & juice
  • 1 1/2 quart. water
  • 2-3 chicken bouillon cubes
  • 3 bay leaves
  • 2 (10 ounce.) pkg. frzn, sliced okra, or possibly 1 1/2 pound fresh okra, sliced into rings
  • 2 teaspoon thyme or possibly 2 teaspoon poultry seasoning
  • 1 pound shrimp, peeled & devined (more to taste)
  • 2 cans crab (least expensive kind)
  • 1 pound fresh crabs, shell on, or possibly crab claws in shell, when available
  • 1 (8 ounce.) jar oysters w/liquid
  • 1/2 c. cooked rice per person
  • Cayenne pepper, salt, freshly grnd black pepper & Tabasco or possibly other warm sauce & garlic to taste

Direcciones

  1. Place flour and bacon drippings in a deep 6-8 qt pot and cook, stirring with a wooden spoon, over medium heat till the roux is a rich, dark brown, but not burned. This step is very important to the ultimate flavor.
  2. Saute/fry onions, bell pepper and celery in 1 tsp. oil in a separate skillet. Add in to roux. Slowly add in tomatoes and juice, stirring mix constantly; break tomatoes into pcs. Add in water all at once.
  3. Add in bouillon cubes, garlic, warm seasonings, bay leaves, thyme and okra; simmer uncovered 30-45 min.
  4. Meanwhile start to cook rice separately. Add in shrimp and crab to tomato mix; simmer uncovered for 20-30 min. Add in oysters with liquid and simmer just till cooked and plump, 3-5 min. Serve with rice. Pass additional warm sauce.