My Favorite Gumbo
This stuff is really tasty if you like Gumbo
Seafood Gumbo Supreme
1 pound Hillshire farms smoked sausage or andoullie if you can get it
2 pounds medium shrimp, use shells for stock.
1 quart of oysters in liquor
1 container crab meat or more if you can afford it
1 package of frozen bay scallops or sea scallops
1 package cooked crawfish tails
For the stock:
1 smoked ham hock
onion, garlic, celery, carrots, rosemary, thyme
water to cover
1 cup white wine
1/2 to 3/4 cups each flour and oil for roux
2 Onions chopped
2 Bell peppers chopped
1 cup chopped Celery
1 package fresh button mushrooms
1 can sliced water chestnuts
1/2 cup chopped pecans (no bitter)
Two Bay Leaves
1/2 cup honey
1 cup White wine
2 tlbs worschester sauce
salt and pepper (go easy on the salt if you use any at all)
Layered white rice
Peel uncooked shrimp, put shells, ham hock, course chopped onion, celery, and peps, garlic, pepper, carrots wine in pot to boil. Cook at least an hour and strain the stock and discard all but the stock.
Chop your oinions, bell peps, celery and set aside in big bowl to cool the roux.
Make roux and when at the desired color, turn off heat, dump the chopped veggies in and keep stirring until all cooking has stopped completely.
Bring stock to a boil and add the cooled roux mixture a laddle full at a time, stirring it into the stock. (dont add hot roux to hot stock, it will seperate)
Add, sausage cut as you wish, garlic, bay leaves, thyme, white black and red pepper, or not, let simmer for 20 minutes. Dont add any salt to the gumbo, the seafood has salt in it.
Add water chestnuts, mushrooms, pecans, pimento, honey, worstershire, let simmer until mushrooms are cooked.
In a blender, puree the oysters and their liquor with half a small onion and a clove of garlic until it is as smooth as a milkshake, completely broken down.
Pour oysters into pot, add the shrimp, bottle of clam juice, crabmeat, scallops and crawfish tails and simmer for only another 10 minutes so you dont over cook the seafood.
At the very end test for salt but be careful or you will over salt it.
Make 3 cups of white rice, chop up the chives, parsley, and sweet basil and mix it up well in the rice once it has cooled.
Serve gumbo over rice.
Serve with potato salad, French bread, and white wine.