Seafood And Fried Okra Gumbo
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3.5 quarts
Fish Stock60 g
Garlic (chopped)5 sprigs
Thyme (fresh)1 cup
Water1 large
Onion (diced)1360 g
Crawfish (tails)450 g
Shrimp (medium)1360 g
Crabmeat (backfin)1
Salt2 cups
Okra (chopped)1 cup
Margarine (melted)3
EggsDirections:
1
In a 2-gallon saucepot, combine fish stock, garlic, bay leaves, and thyme
2
Bring to a boil
3
Add roux and allow to thicken
4
Reduce heat and simmer slowly
5
Add dissolved file powder and simmer for 1 1/2 hours, skimming frequently
6
In separate saucepot, heat oil over medium heat
7
Add onion, celery, peppers, and tomatoes, and saute until tender
8
Add seafood and cook for another 10 minutes, being cautious not to overcook
9
Add this mixture to the gumbo base and simmer for another 10 minutes
10
Add salt, pepper, and cayenne pepper, to taste
11
Ladle into bowls and top each with 3 or 4 pieces of fried okra
12
Preheat the oven to 400 degrees F
13
Pour melted margarine into a baking pan, and mix in flour evenly
14
Bake for 45 minutes, stirring occasionally, until a dark brown color
15
Fill a large, heavy pot halfway full with oil
16
Heat oil to 350 degrees F
17
Mix eggs and water in a bowl
18
Put flour in a separate bowl
19
Put corn flour in a separate bowl
20
Dip okra in flour, then eggs, and then corn flour
21
Carefully add okra to oil and deep fry for 5 minutes
22
Remove to a paper towel-lined plate to drain