I love gumbo but hate how long it takes to make. I decided to save time by using a gumbo mix instead of making my roux. My mom is my hardest critic and she loved it. When I have the time I will continue to do everything from scratch but this recipe is for those who are short on time.
1You will need a large stock pot and a large saute pan. PREP: Take your celery, bell pepper, onion and baby corn diced and set to the side. Diced you sausage and set it to the side. Rinse you crab to ensure there isn't any dirt on them. Peel your deveined shrimp (I leave the tails on). Open all of you can products.
2Place 1/2 stick of butter in the saute pan and heat at med. temp. Add the frozen okra and saute until the edges of the okra start to brown & crisp. Add the Worcestershire sauce and vinegar to cut the slime of the okra. Place the okra in the pot.
3Add olive oil to the pan. Take the dice peppers, onion and celery and saute them in the pan. the oil will de-glaze the pan. Add it to the pot. Add the baby corn.
4Saute the sausage in the pan until it form a crust on the edges. Add to the pot. Take 1 cup of the water and add it to the saute pan. Cook until the bottom is de-glaze. Add this water to the pot. It's full of flavor.
5Add 32 oz of stock (Seafood or Chicken) to the pot. Add the gumbo mix, the tomato sauce, the snow crab and the stone crab claws. Add 24 oz of water. Bring to a boil. Reduce the heat and simmer for 20 minutes. Add your Shrimp & the Gumbo File and simmer for 10 more minutes.
6Note: The Gumbo will be loos e like soup. This is how my family like it. To thicken it you can add cornstarch.