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This is my recipe for Seafood Gumbo.  There are as many different recipes for gumbo as there are Sitara's Seafood Gumbocooks.  This is the one we served in Hizzoners and it was a crowd favorite.   

Note:  this calls for a dark roux.  If you have never made a roux, see the 'Cooking Tips' section for the how to.

This recipe makes a BIG pot full.   It will feed a crowd and is perfect for family gatherings or Holiday events.







Recipe By     : Sitara
Serving Size  : 12   Preparation Time :2:00
Categories    : New Orleans/Cajun/Creole     Luncheon
                                             Main Dishes     Seafood
                                             Soups      Stews

  Amount    Measure       Ingredient -- Preparation Method
     --------  ------------  --------------------------------
   3 1/2         cups          onion -- cut 1/4 inch thick
   3               cups          bell pepper -- cut 1/2 inch thick
   2               cups          celery -- cut 1/4 inch thick
   3               large         cloves garlic -- chopped fine
  1/3         teaspoon      oregano
  1/2         teaspoon      thyme
   2           large             bay leaf
  1/2        teaspoon      cayenne
  1/3        teaspoon      white pepper
  1/2        teaspoon      black pepper
   2              cups          diced tomatoes
   3             quarts        fish stock
   2           pounds        shrimp - peeled and deveined
   1           pound         crab meat
   1           pound         crawfish tail meat
   1 1/2    pounds         andouille sausage -- slicked thick
   1          package       cut okra, frozen
   2          cups              dark roux    (the color of a copper penny or darker)

1. In your largest soup pot, saute vegetables and andouille sausage  in a bit of butter and oil until  vegetables are softening.  

 Here's where to find   Andouille With Pork Sausage

2.Add stock, tomatoes, okra and seasonings  bring heat up to almost a boil, reduce and simmer for about 20 minutes till flavors are blending.

3.  Add  roux and stir constantly until completely incorporated.  Cook 10 minutes till gumbo is thickening.

4.  Add crawfish and  shrimp and cook 5 minutes till shrimp are pink.

5.  Add crabmeat and stir to incorporate.   Try not to break up the crab too much.

Taste gumbo for salt and 'heat'.    Add Tabasco if you want more kick.
Bring back up to serving temperature.

Serve in big deep plates or bowls topped with a scoop of rice for your guests to stir in.