Haitian Creole Seafood Gumbo
JUANITA'S CREOLE GUMBO
This recipe is from My mother's very own "Tried and True" recipe book. It's the absolute best gumbo recipe I've ever tasted. I've never had gumbo in any restaurant which could compare with this one. She got it from My "Aunt" Corrita in New Orleans. Also, it's perfect when working a water spell. Be sure to dish up a bowl for the Gods when you use this.
Provided by Pagan
Categories Gumbo
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, put 2 cups water, salt [to taste] add crab boil, thyme and peppercorns.
- Bring to a roiling boil; add crabs and boil for approximately 20 minutes, add tomatoes and okra, and simmer slowly.
- While this simmers, make the roux.
- Slice the bacon strips into small pieces and fry.
- Remove.
- Sauté the chopped onion and garlic in the bacon grease.
- Remove.
- To bacon drippings, add enough flour to make a thin gravy.
- Use very low flame, stir continuously, taking care to make it dark brown without burning it.
- Add bacon and onion& garlic bits back to mixture and heat.
- Add roux to simmering seafood pot.
- Stir very well.
- Add shrimp and simmer approximately 30 minutes.
- Add oysters and simmer only until edges of oysters curl.
- It is done, serve over a bed of rice.
Nutrition Facts : Calories 317.4, Fat 9, SaturatedFat 2.6, Cholesterol 207, Sodium 452.9, Carbohydrate 23.5, Fiber 1.4, Sugar 2.3, Protein 33.5
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