Ah, gumbo, the food of the gods !
I will share my seafood gumbo recipe with you. There are no measurements for it as I learned to make it from my father-in-law who was a chef. The man did not use measuring cups or spoons !
You need a big pot, at leat 4 quarts maybe bigger, (mine is 12 quarts} pour a couple of quarts of water in it, add a couple of fish filets to this,(they will boil to pieces which is cool beause this is the stock.) Chop 1 medium size onion, a couple of stalks of celery (2 or 3) mince some garlic according to your taste. Add all these to pot along with some fi’le, salt and pepper. Clean /cut up any other sea food you want to use. Now start your rou, pour some oil into a skillet, heat, add flour untill it is fairly thick, add salt and pepper, add a pinch of sugar ( this helps take the raw taste off the flour and helps it to brown nicely) stir constantly. While this is cooking start adding the seafood to the water, make sure to put crab first (if you are using it ) or sausage ( if you are using that) fish and shrimp need to go last. Now add some water to the rou, stiring it with a whisk as you pour. When it has reached the thickness of pudding start adding it to the big pot with the seafood and vegs. Stiring as you add it ! If you want okra and tomatos add a can or two of them mixed at this point. Simmer. Make a pot of rice, when this is done turn off gumbo and let it sit so the flavors are well blended for about 10 mins. Set out seasonings, hot sauce ,ect. and let folks doctor their own acording to taste. Serve the gumbo over rice, with french bread you can’t beat it.
I may have to make a pot tonight myself !
Ayesha - Lioness
You sound reasonable. Must be time to up my medication.