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RECIPE
27 INGREDIENTS18 STEPS24HR

Creole Gumbo

4.0
2 Ratings
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SmokyRibs
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
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This gumbo is just absolutely the best you will ever have. I will take you from making a great seafood stock, to making a seafood base to add a fantastic seafood flavor into your gumbo.

24HR

Total Time
SmokyRibs
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
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Ingredients
US / METRIC
Servings:
4
Serves 4
5 lb
Gulf Shrimp
12
Blue Crabs
16 cups
Water
1 Tbsp
All-Purpose Seasoning
6 stalks
Celery , chopped
3
Carrots , chopped
3 1/2
Onions , chopped
6 1/2 cloves
Garlic , quartered
1 Tbsp
2 cups
Water
1 tsp
to taste
Freshly Ground Black Pepper
1/2 Tbsp
All-Purpose Seasoning
1/2 cup
Worcestershire Sauce
3
Lemons , quartered
1/2 cup
Merlot
1 cup
Vegetable Oil
to taste
2 Tbsp
3 1/2 cups
6 3/4 cups
Okra
1 lb
2 bunches
Scallions , chopped
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Nutrition Per Serving
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CALORIES
2413
FAT
110.6 g
PROTEIN
253.9 g
CARBS
95.8 g

Directions

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Step 1
Cut and wash the Blue Crab (12).
Step 2
Put Water (1 gallon) in a pot. Add half of the Gulf Shrimp (2.5 pound) and half of the blue crab.
Step 3
Season the water with All-Purpose Seasoning (1 tablespoon). Add Celery (3 stalk), Carrot (3), Onion (1), Garlic (1 clove) and Bay Leaf (3).
Step 4
Mix everything and bring to a boil. Reduce the heat and simmer for an hour and a half.
Step 5
In a separate pot, heat Olive Oil (1 tablespoon). Add Onion (1/2) and chopped Garlic (4 clove) and saute for a few minutes.
Step 6
Add Water (2 cup). Season with Salt (1 teaspoon) and Freshly Ground Black Pepper (to taste) and All-Purpose Seasoning (1 teaspoon). Drop in the remaining Gulf Shrimp (2.5 pound) and blue crab.
Step 7
Add in Worcestershire Sauce (1/2 cup), Lemon (3) and Bay Leaf (4). Pour in the Merlot (1/2 cup) and mix. Let it cook for thirty minutes.
Step 8
Strain the mixture in smaller pot and reduce it to six tablespoons.
Step 9
Strain the stock and then mix it with the reduction.
Step 10
Bake or deep fry the Okra (24 ounce) and set aside.
Step 11
Pour Vegetable Oil (1 cup) in a skillet and add in All-Purpose Flour (1 cup). Cook until all the lumps are gone and the roux is nice and silky. Season with Salt (to taste) and Freshly Ground Black Pepper (to taste), stir until dark brown.
Step 12
Drop in Onion (1), Onion (1), and chopped Celery (3 stalk) and cook for three to four minutes
Step 13
Add Garlic (1 1/2 clove) and cook for a little bit more.
Step 14
Transfer the roux and the vegetables to another pot. Add in the stock. Simmer for some time.
Step 15
Add Sausage (1 pound), Bay Leaf (5), Fresh Thyme (2 tablespoon), Stewed Tomatoes (29 ounce), All-Purpose Seasoning (1 teaspoon) and Dried Shrimp (3 tablespoon). Drop in the baked okra and more water. Simmer for a couple hours.
Step 16
Throw in the blue crab that got strained out and cook for ten minutes.
Step 17
Add the gulf shrimp that got strained out, chopped Scallion (2 bunch) and Fresh Crab Meat (1 pound). Continue to cook the mixture. Season with Salt (to taste) and Freshly Ground Black Pepper (to taste) as desired. Cool it down and store it overnight.
Step 18
Re-heat to serve and enjoy!

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Nutrition Per Serving
Calories
2413
% Daily Value*
Fat
110.6 g
142%
Saturated Fat
61.8 g
309%
Trans Fat
--
--
Cholesterol
1372.9 mg
458%
Carbohydrates
95.8 g
35%
Fiber
21.8 g
78%
Sugars
25.1 g
--
Protein
253.9 g
508%
Sodium
6325.3 mg
275%
Vitamin D
1.2 µg
6%
Calcium
1354.4 mg
104%
Iron
24.2 mg
134%
Potassium
3801.2 mg
81%
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