Willie Mae's Gumbo Print Email

2 quarts Water
8 TBS Vegetable oil
1 each Bell peppers, chopped
3 each Onions, large, chopped
15-20 Garlic cloves, chopped
2 bunch Scallions, chopped
4-5 each Celery ribs, chopped
3 lbs Okra, chopped
1 lb Creole hot sausage (or spicy sausage of your choice), sliced into 1-inch rounds
2 lbs Smoked sausage, sliced in 1-inch rounds
2 Lbs Ham, chopped into 1-inch pieces
2 TBS Flour
24 oz Tomato sauce, 12-ounce cans
2 each Tomatoes, peeled, 12-ounce cans
3-4 lbs Shrimp, peeled, deveined
6 each Crabs, cleaned, halved
1/2 bunch Flat-leaf parsley, chopped
Salt and freshly ground black pepper, to taste
Rice, steamed, as needed

Heat water in a large soup pot over medium heat.

Heat 6 tablespoons oil in a large skillet over medium-high heat. Fry peppers, onions, green onions, garlic and celery in batches until soft. As each batch is cooked, put vegetables in pot of water.

Reduce skillet heat to medium and fry okra until it is largely dry, about 30 minutes. Put okra in soup pot

Fry sausages and ham, in batches if necessary, until grease has been rendered. Put sausage in soup pot and discard grease.

Heat remaining oil in skillet. When hot, whisk in flour and cook roux until tan but not too dark. Add roux to soup pot.

Add tomato sauce to soup pot. Chopped peeled tomatoes and add to pot.

Bring gumbo to a boil, then reduce heat to medium and simmer for 1 1/2 hours. Add shrimp, crabs and parsley and season with salt and pepper. Serve over steamed rice. (Consistency of complete dish should be more like chicken and rice soup than rice and gravy.)

Yield 6 quarts. - Chef-Owner Willie Mae Seaton, Willie Mae's Scotch House - New Orleans, La., USA

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