Cook2 hrs 45 mins
My husband makes the best gumbo. This is the recipe he uses. Originated from Southern Living but he has changed it up a bit over the years. Makes a lot and freezes well.
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 4 medium onions, chopped
- 8 celery ribs, chopped
- 4 cloves garlic, minced
- 4 (14 1/2 ounce) cans ready-to-serve chicken broth
- 2 (28 ounce) cans whole tomatoes, undrained and chopped
- 2 (10 ounce) packagesfrozen sliced okra, thawed
- 1 lb crab claws
- 1⁄4 cup Worcestershire sauce
- 1 tablespoon hot sauce
- 5 bay leaves
- 1⁄2 cup minced parsley
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons rubbed sage
- 1 teaspoon pepper
- 2 lbs unpeeled medium shrimp
- 1 quart standard oyster, undrained
- 1 lb fresh crabmeat, drained,flaked,and picked over
- 1 lb fish fillet, cut into 1 inch pieces (cod, haddock, halibut, etc.)
- hot cooked rice
- gumbo file
- Add the oil and flour to a cast-iron skillet; stir to combine.
- Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
- Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
- Transfer mixture to a large pot.
- Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
- Peel and devein shrimp.
- Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
- Take out bay leaves.
- Serve over hot cooked rice.
- Sprinkle with file if desired.