SPICY GUMBO

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Spicy Gumbo image

Make and share this Spicy Gumbo recipe from Food.com.

Provided by Christine Bettiga

Categories     Gumbo

Time 2h

Yield 6 serving(s)

Number Of Ingredients 34

3/4 cup vegetable oil
3/4 cup all-purpose flour
3 tablespoons olive oil
1 1/2 tablespoons paprika
1/2 tablespoon crushed red pepper flakes
1 tablespoon dried thyme leaves
1 teaspoon cayenne pepper
1 teaspoon garlic powder
2 bay leaves
1 teaspoon ground cumin
1 teaspoon white pepper
1 teaspoon Season-All salt or 1 teaspoon season salt
1 tablespoon creole seasoning (Tony Chachere's is great)
1 tablespoon fresh ground black pepper
1 tablespoon salt
2 tablespoons fresh garlic (chopped or minced)
2 small serrano peppers, chopped (add more if you like it hot)
6 green onions, finely chopped
3 stalks celery, finely chopped
2 large yellow onions, finely chopped
1 (28 ounce) can Rotel Tomatoes (mild or medium) or 2 (15 ounce) cans Rotel Tomatoes, and green chile's (1 each hot and mild)
1 cup fresh okra, cut into pieces (or 1 pkg frozen okra)
2 large bell peppers, cut into pieces (red or green)
5 cups chicken stock
2 cups v 8 vegetable juice
1 cup clam juice
1/2 lb fresh crabmeat
1/2 lb medium shrimp, cleaned, tails removed
1 cup fresh scallops
1 cup fresh mussels
1 cup chicken, sliced into small pieces
1 catfish fillet, cut into small pieces
5 cups cooked white rice
1 cup of your favorite smoked hot sausage, sliced (optional)

Steps:

  • Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy skillet or pan over low heat.
  • Stir constantly until the flour thickens and turns light brown.
  • Add more flour if needed to absorb oil and make a smooth paste.
  • It takes approximately 15 minutes or so, but be careful to not burn the flour.
  • Set the roux aside.
  • Mix together all spices in a bowl and set aside.
  • In a large 12 quart pot, sauté onions, garlic, bell pepper and celery in 3 tbsp olive oil.
  • Cook for approximately 3-4 minutes.
  • Add the chicken, shrimp, cat fish and okra (and sausage if desired).
  • Cook for approximately 4-5 minutes.
  • Add the peppers, tomatoes, seasonings, chicken stock, V-8 and clam juice.
  • Simmer, uncovered for approximately 1 hour.
  • With a wire whisk, slowly incorporate the roux into the mixture to desired consistency.
  • Add more chicken stock if necessary.
  • Add the rest of the seafood to the mixture.
  • Turn down heat, cover and simmer on low for about 10 minutes.
  • In a shallow bowl, mound 1/2 cup rice and ladle the gumbo on top.
  • Serve with oyster crackers and a dash of Tabasco sauce.

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