READY IN: 2hrs 35minsYIELD: 1 1/2 gallons
2green bell peppers
1lb lump crab
2lbs snow crab
2lbslarge raw shrimp
1 (8 ounce) can stewed tomatoes
Serving Size: 1 (211) g
Servings Per Recipe:25
Calories from Fat 134 g 56 %
Total Fat 14.9 g 22 %
Saturated Fat 2.9 g 14 %
Cholesterol 89 mg 29 %
Sodium 544.6 mg 22 %
Total Carbohydrate7.8 g 2 %
Dietary Fiber 1.1 g 4 %
Sugars 1.8 g 7 %
Protein 17.7 g 35 %
Make A Roux:In an 8-quart cast iron dutch oven heat oil until very hot, about 5 minutes.Reduce heat to low and gradually add flour until all of it is incorporated and looks like a thin gravy.Continue cooking over low heat , stirring constantly until the Roux isthe color of caramel.
Chop the onion, celery and bell pepper (holy trinity) and add one at a time, stirring until all vegetables are coated in the roux.
Add cajun seasoning.You can make your own like the one we make, search for Kobe Roux Gris Gris Cajun Rub on this site.
Add seafood stock (you can purchase Better Than Bouillon fish, lobster or clam base).
Cut the smoked sausage into spoon-sized pieces and pan sear for color and to reduce the fat content.This will also add flavor to the roux.
Saute the frozen okra in the same skillet as the you cooked the sausage inchesCooking it prior to adding it to the jumbo prevents the okra from becoming slimy and gross.The gumbo needs okra and file powder to aid in thickening.
Continue simmering for 1 1/2 hrs, stirring occasionally.
Add raw shrimp (16/20 peeled and deveined), and both types of crab.If you want to use other seafood, feel free to do so, it’s really all about what you have on hand or what you like.
Reduce heat and cook just until seafood is cooked.
Add more seasoning to taste.
Serve over bowl of white rice and garnish with chopped green onions.
We really recommend that you make this dish a day-ahead and serve it reheated.It, like chili, is much better the next day.Freeze leftovers in a freezer bag or freezer-safe container.
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