Name: Seafood Gumbo
Yield: Makes 6 servings
Cuisine: American
Ingredients: 2 quarts chicken broth; Salt and freshly ground black pepper to taste; ½ pound bacon, cut into small pieces; Tabasco sauce to taste; ¼ cup all-purpose flour; 1 pound medium shrimp, peeled and drained; ¼ cup chopped fresh parsley leaves; 1 teaspoon dried thyme, crumbled; 1 bay leaf; 1 pound firm fresh okra, stems removed and pods cut into small rounds (about 5 cups); 1 large onion, chopped; 1 large celery rib, chopped; ½ medium green bell pepper, seeded and chopped; 1 pound fresh claw crabmeat, picked over for shells and cartilage; 1 pint small fresh, shucked oysters; Boiled white rice; 2½ cups canned tomatoes, drained

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Okra instead of filé powder is used to thicken this classic Creole gumbo, but with that exception, both the ingredients and cooking technique characterize what is undoubtedly the most popular gumbo throughout the Southern Gulf states. The name gumbo derives from the African Congo word for okra (guingumbo), and legend has it that when the French settled Louisiana, it was a certain Madame Langlois who bartered with the local Choctaw Indians for the secret of filé powder (made fr