CAJUN SEAFOOD GUMBO

I'm not a gumbo gal myself, but friends who are loved this. Probably fairly authentic since Dan's second wife, Anastasia, was from New Orleans and of Creole descent.

 

(Makes 8 servings.)

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4 TBSP BUTTER

1/2 cup FLOUR TONY CHACHERE'S INSTANT ROUX MIX

2 stalks CELERY

1 ONION

BAY LEAF

1 pound FRESH MUSHROOMS

1 TSP THYME

1 TBSP TABASCO sauce

3 TBSP Worcestershire sauce

4 cloves GARLIC 

2 boxes frozen OKRA

1 package SMOKED TURKEY SAUSAGE

2 cans CHICKEN BROTH

1/2 cup WHITE WINE

3 TBSP FILE

BLACK AND WHITE PEPPER

1 carton BUENO CHOPPED GREEN CHILES

3 BAY LEAVES

1/2 pound SHRIMP

OYSTERS (optional)

CRABMEAT

PARSLEY

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CHICKEN MAY BE SUBSTITUTED FOR SEAFOOD

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MAKE ROUX.

 

SAUTE CELERY AND ONION THEN ADD MUSHROOMS, WORCESTERSHIRE SAUCE, TABASCO, WINE, AND HERBS. SAUTE.

 

IN SEPARATE POT MIX BROTH, CHILES, OKRA AND GARLIC. COMBINE IN POT.

 

BROWN SAUSAGE AND ADD TO POT. ADD REMAINING INGREDIENTS, EXCEPT SEAFOOD. SIMMER FOR ONE HOUR.

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ADD SEAFOOD 5 MINUTES BEFORE SERVING.

ADD ADDITIONAL FILÉ, ADJUST HEAT AND FLAVOR TO TASTE.

 

SERVE OVER RICE WITH SALAD AND CRUSTY BREAD.

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