Savannah Seafood Gumbo

Recipe Ingredients

1/4 cup	59ml	Oil
6 tablespoons	90ml	All-purpose flour
2 cups	125g / 4.4oz	Chopped onion
1 cup	146g / 5.1oz	Chopped green bell pepper
1 cup	110g / 3.9oz	Diced celery
3 cups	279g / 9.8oz	Garlic cloves - minced (large)
4 cups	948ml	Chicken broth
1 tablespoon	15ml	Chicken base
3 cups	711ml	Water
2		Bay leaves
1 1/2 teaspoons	7.5ml	Dried thyme
1 teaspoon	5ml	Dried basil
1/3 cup	78ml	Dried parsley
1 teaspoon	5ml	Lemon pepper
1/2 teaspoon	2.5ml	Cayenne pepper
2 teaspoons	10ml	House Seasoning - (see recipe)
2 tablespoons	30ml	Soy sauce or Worcestershire sauce
14 1/2 oz	411g	Canned diced tomatoes seasoned with
		Garlic, basil, and oregano
		= (or 2 cups fresh diced tomatoes)
4 cups	948ml	Sliced Cajun-style fresh link sausage
4 cups	948ml	Cut okra - (fresh or frozen)
2 cups	474ml	Oysters and liquor
1/2 lb	227g / 8oz	Crabmeat
1 1/2 lbs	681g / 24oz	Fresh peeled shrimp
3 cups	711ml	Bay scallops
		File powder - to taste

Recipe Instructions

In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly.

Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes.

Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally.

Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.

This recipe yields 8 to 10 servings.

Tip: Add file powder after putting gumbo into individual serving bowls. Adding file into the pot will make the gumbo too thick as File powder acts as a thickening agent.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B02) - from the TV FOOD NETWORK

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