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Creole Gumbo Recipe From Mrs. Elie
Ingredients
- • 5 quarts water
- • 1 dozen fresh crabs, raw, boiled or steamed
- • 2 pounds medium to large shrimp, peeled and deveined (reserve the shells and heads to make seafood stock)
- • 2 pounds smoked sausage, cut into 1 inch rounds (1 pound each of two different sausages is optimal)
- • 3/4 pound Creole hot sausage (if available), cut into 1 inch rounds
- • 2 pounds okra cut into rounds
- • 1/2 cup plus 2 tablespoons vegetable oil
- • 1/2 cup all-purpose flour
- • 2 large onions, coarsely chopped
- • 6 large cloves garlic, chopped
- • 1 bunch flat-leaf parsley, chopped
- • 5 stalks celery, chopped
- • 1 bunch green onions, tops and bottoms, chopped
- • 1 large green bell pepper, chopped
- • 1 pound crab meat, picked and cleaned of shells and cartilage
- • 2 tablespoons Creole seasoning, such as Tony Chachere’s Original Creole Seasoning
- • 4 bay leaves
- • 4 tablespoons filé powder
- • Salt and pepper to taste
- • 6 cups steamed white rice
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