1 1/2 Cups Oil, vegetable
1 1/2 Cups Flour
1 Quart Onion, diced
1 Pint Celery, diced
1 Cup Bell Pepper, diced
1/2 Cup Garlic, minced
3 lbs Gumbo Crabs, cut in half
1 1/2 lb Okra
4 Bay leaves
1 1/2 Gallon Water
1 Cup Diced Tomatoes
2 1/2 lbs Shrimp (51/60)
1 lb Claw crab Meat
2 1/2 lbs Catfish (cut 1in cubes)
1/4 Cup Baumhower’s Hot Sauce
3 T Maggie’s seasoning
1/2 Cup Worcestershire
1 T Tony Chacheres
1 T Black Pepper
2 T White Pepper
1/2 t Red Pepper
1/4 Cup Lime Juice
1/2 Gallon Oysters
Heat oil until it sizzles when you sprinkle in a little flour.
Add Flour and stir constantly until you have a dark roux.
Add onions, celery, bell pepper, garlic and gumbo crabs in the oil. Sauté together until celery and onion have turned translucent.
Next add water while whisking to incorporate roux.
Add bay leaves, 1/2 pound of the shrimp, the okra, the tomatoes and bring mixture to a temperature of 195 degrees.
After temp rises back up begin to incorporate all other ingredients except the two pounds of shrimp, the oysters and the catfish.
Lightly simmer for 90 minutes skimming oil and froth from perimeter of the pot.
Add the rest of the shrimp, the cubed catfish, and the oysters.
Cook for 15 minutes so shrimp are cooked through.
Serve or chill down quickly in a ice bath if serving at a latter date.
Gumbo is always better the second day after all the flavors have a chance to blend together.
Yields: 2 Gallons
Prep Time: 90 Minutes
Steve Zucker is with Aloha Hospitality International, which is the parent company of a number of local restaurants including Baumhower’s and Compleat Angler. He’s featuring Alabama Gulf Seafood to make a meatless dish, seafood gumbo, for the Lenten season.