Leo Neil of Crosby, Texas generously shared this fantastic New Orleans Gumbo recipe with me. Leo says, “I am very passionate about New Orleans traditional cooking and it’s a shame to what culinary level the mighty gumbo has sunk. I always try gumbo in restaurants and I have been to some of the best, but they NEVER get it right.”
Start making the Roux (see below recipes).
In a large frying pan, fry okra in 2 tablespoons shortening approximately 30 to 40 minutes or until it ceases to "rope" (slimy strings connecting the okra); remove from heat and set aside. NOTE: Take your time and do not burn it. It is worth the trouble.
In a Gumbo Pot or a large Dutch Oven over medium-high heat, melt the butter and fry the onions and celery about 5 minutes or until soft.
Add the garlic, and bell pepper; simmer 2 minutes. Add tomatoes, parsley, bay leaf, Cavender's Seasoning, water or fish stock, green onion, fried okra, prepared Roux, and crab meat or crabs. Add salt and pepper to taste. Let gumbo simmer for approximately 30 minutes. Just before you are ready to serve, add the shrimp and oysters. Cook approximately another 6 to 8 minutes - just until the shrimp turn pink and are done.
Serve with hot rice, crackers, and file on the side.
Makes 6 servings.
Many New Orleans recipes start with "First you make a roux." A roux is a cooked mixture of flour and a cooking fat that is used to thicken sauces, stews, and gravies. The richness of dark colored roux adds both flavor and color to the finished gumbo.
Always use equal amounts of oil and flour when making roux. Remember this simple rule when increasing the amount of roux made. A large gumbo would benefit from a full cup of oil combined with a full cup of flour.
Roux may be made 1 week ahead, cooled completely, and chilled, covered. Roux also freezes well.
Stovetop Roux: The old-fashion method for making roux.
In a heavy skillet (I like to use my Cast-Iron Skillet) over medium heat, heat vegetable shortening or oil until hot.
Add flour gradually, stirring or whisking to combine with the shortening or oil.
After adding all the flour, reduce heat to low and cook, stirring frequently, about 45 to 60 minutes or until roux is dark brown (the color of peanut butter) and has a nutlike odor (it will be very thick and pasty).
NOTE: This process takes some time, depending on how high the heat on your stove is. The slower, the better, but be ready to remove skillet from the heat and stir more rapidly if the roux appears to be burning. It is suggested that you keep stirring until the roux is relatively cool. When done, immediately remove from heat and set aside.
Carefully transfer it into your stockpot and start making gumbo.
Micrwave Roux: A quick and easy method for making roux.
You will also want to use the largest bowl you have that can fit into the microwave because as it cooks, the roux expands.
Cook the oil on high for 10 minutes.
Stir in the flour, then continue to microwave at a medium setting, in 3-minute increments, stirring each time, until the roux is dark brown (the color of peanut butter).
NOTE: Each microwave is different so you will have to determine if you need to cook your roux for another minute or two.
Carefully transfer it into your stockpot and start making gumbo.
* In New Orleans they sell what are called "gumbo shrimp." They are not the big shrimp that you use in a "stand alone" shrimp dish. They are used more for flavor than texture. I guess you could put some of the shrimp in early for the simmering and some later for the presentation. Some people in New Orleans even boil the shells and heads to get that serious shrimp flavor. I don't care for it myself; it has that "low tide" taste!
** If you can't find Cavender's Greek Seasoning, you can substitute another brand of seasoning salt. but Cavender's is the best.
*** If using whole crabs, scald live hard-shelled crabs and clean, removing the spongy substance and the "sand bag" on the under part. Break off and crack the claws and cut the body in half.
**** Gumbo is also thickened with File Powder, made from ground dried leaves of the sassafras tree. File powder must be stirred into gumbo after it's removed from the heat because undue cooking makes the powder tough and stringy.
New Orleans Style Gumbo Recipe: https://whatscookingamerica.net/soup/gumboseafood.htm