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Creole Seafood Gumbo

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Rita Huie | United Cooperative Services

“This recipe is a combination of my Creole French grandmother with the influence of Cajun relatives and New Orleans’ finest restaurants,” Huie says. “Since living in Texas, I have used smoked deer sausage.” This recipe’s secret is starting with a dark brown roux and finishing with lemon juice, white wine, fresh green onions and Louisiana sauce.

2 tablespoons olive oil
2 tablespoons flour
1 onion, chopped
1 bunch green onions, thinly sliced, whites and greens divided
1 green pepper, chopped
1 clove garlic
1–2 cups chopped smoked sausage
Tony Chachere’s seasoning, to taste
1 bay leaf
Salt to taste
Pepper to taste
Parsley to taste
1 teaspoon crushed red pepper flakes
1 cup canned, frozen or fresh sliced okra
1 can or box (28 ounces) chopped tomatoes
8 cups water or more
2 cups uncooked shrimp (fresh or frozen)
1 cup crabmeat (lump or claw)
3 chopped scallops
4 crab legs
White rice to serve
3 tablespoons white wine
Juice of 1/2 squeezed lemon
Louisiana brand of hot pepper sauce to taste

1. Heat the oil in a large pot over medium heat. Add flour and stir constantly with a wooden spoon until the mixture is dark brown (being careful not to burn). Add the onion and the white portion of the green onions, green pepper, garlic and sausage, and let cook until sausage and onions are soft. Add seasonings, okra and tomatoes, and let simmer about an hour on low heat.

2. Add water, then slowly stir in shrimp, crabmeat, scallops and crab legs. Cover and continue to simmer very low about 2 hours, adding more water if necessary. Cook enough white rice to serve 8.

3. Add wine and lemon juice, then turn off heat under gumbo to let ingredients meld about an hour.

4. When ready to serve, use a soup spoon to pour over bowls of rice. Top with fresh green onion tops, and hot pepper sauce to taste.

Serves 8–10.

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