gumbo recipie

Here is a good gumbo recipe from one of my favorite websites, Taste of Home, here is the link http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=3415 Seafood Gumbo Gumbo is our unofficial state dish! Every Creole cook has a favorite gumbo recipe, and this is mine. Since gumbo means okra, that ingredient's a must! INGREDIENTS 1 cup all-purpose flour 1 cup vegetable oil 4 cups chopped onion 2 cups chopped celery 2 cups chopped green pepper 1 cup sliced green onion and tops 4 cups chicken broth 8 cups water 4 cups sliced okra 2 tablespoons paprika 2 tablespoons salt 2 teaspoons oregano 1 teaspoon ground black pepper 6 cups small shrimp, rinsed and drained, or seafood of your choice 1 cup minced fresh parsley 2 tablespoons Cajun seasoning DIRECTIONS In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more, or until mixture is reddish-brown. Add onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning. Yield: about 6 quarts

I really like Alton brown from the food network. Sometimes some of his recipes are a little um...labor intensive, but I think they are worth it. Check out his Gumbo recipe....it has some really authentic ingredients, like andoullie sauage and File powder. Shrimp Gumbo -Alton Brown (Good Eats) 4 ounces vegetable oil 4 ounces all-purpose flour 1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp 2 quarts water 1 cup diced onion 1/2 cup diced celery 1/2 cup diced green peppers 2 tablespoons minced garlic 1/2 cup peeled, seeded and chopped tomato 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon fresh thyme, chopped 1/4 teaspoon cayenne pepper 2 bay leaves 1/2 pound andouille sausage, cut into 1/4-inch pieces and browned 1 tablespoon file powder Preheat the oven to 350 degrees F. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process. While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids. Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.