Big Daddy’s Liquid Gold Seafood Gumbo

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Roux: add oil and flour to large pot....stir constantly on medium-high heat until dark brown....like chocolate. Could take up to half an hour or more.....do NOT burn; if you do, start all over.

Step 2

When roux is dark brown, cut off heat and ADD the following and stir for 2 minutes until roux cools a little (have these chopped up before making roux):

Step 3

3 large green peppers, seeds removed and chopped

Step 4

3 large yellow onions, chopped

Step 5

2 cups chopped celery

Step 6

Now add the following and turn heat to medium:

Step 7

1 tbsp minced garlic

Step 8

3 bay leaves

Step 9

Pour juice from large can (28.5oz) of whole stewed tomatoes into gumbo pot.

Step 10

Transfer tomatoes to a large bowl and chop up, then add to gumbo.

Step 11

Also add: 1 to 1.5lbs of Cajun Andouille Sausage, cut into quarter inch slices (if not available, use any spicy or smoked sausage)

Step 12

2 quarts seafood stock (or 1 quart vegetable stock and 1 quart chicken stock)

Step 13

Note: Seafood stock can be made by simmering fresh shrimp shells and heads, or fish backbones, for 2-3 hours...it adds the best flavor when available.

Step 14

1/2 cup red wine

Step 15

2 tsp salt (adjust more or less to taste at end of cooking)

Step 16

1/2 tsp black pepper

Step 17

2 tbsp sugar

Step 18

1 tbsp garlic powder

Step 19

1 tbsp onion powder

Step 20

Simmer all for 45 minutes, stirring occasionally.

Step 21

Adjust seasonings to taste. Then add: 1 lb cut okra 2 bunches of green onions 2 Tbsp fresh minced parsley

Step 22

Simmer another 45 minutes, stirring occasionally until okra falls apart and thickens the gumbo a little. Then add

Step 23

3lbs peeled medium sized uncooked shrimp....preferably fresh and wild caught if available.

Step 24

Bring back to boil and cook for 5 minutes, stir and cut off heat. Let sit until it cools, then put in quart containers for refrigerator or freezer. It should make about 1 gallon.

Step 25

It’s best to have this prepared ahead of time since it takes at least half a day to prepare. If frozen, thaw out and slowly reheat just until it comes to a boil, then keep warm on low until ready to serve.

Step 26

Serve in bowls over a spoon-full of cooked rice.