Kay's Seafood Gumbo
By Kay Skipper Kay112
This savory gumbo is involved, but is worth the trouble! I guarantee!
I tweaked a couple of gumbo recipes to come up with this one.
( I must admit, I do not care for okra in my seafood gumbo because I prefer my gumbo without a 'slimy feel' while swallowing.) This gumbo doesn't include okra for this reason. However, not a single person has asked~ "Where is the okra"?
I have a few specialty dishes and this is one of them. Try it and let me know what you think of my savory gumbo.
This is your Roux.
Also, add the uncooked bacon (cut in 1" pieces) 20 minutes into the vegetable cooking process. If using ham, add bite sized pieces of ham at the end of the 40 minute cooking process.
After 40 minutes of cooking, at this stage, you may cool, package and either refrigerate or freeze for later use.
Simmer for 2 1/2 hours.
Add Tony Chacerie's to taste and gumbo file to taste during the last 15 to 20 minutes of simmering period also.
Serves 18 to 24
Last Wednesday when I made this pot of gumbo, I spent a grand total of $55.00 which included a small hen and approximately 6 pounds of shrimp and 1 pound of crabmeat along with the 12 ounces of oysters. I fed 24 adults this savory dish along with a Caesar Salad, hot rice, french bread and a dessert. The total meal was approximately $80 dollars~ Not bad, eh?
Using 1 pound of pre-cooked, cleaned shrimp is ok, but fresh shrimp is what gives this dish its savory robust seafood flavor.