Mandina’s Seafood Gumbo
This recipe is courtesy of Mandina's in New Orleans.
Ingredients
- 2 quartz water
- 1 cup Chicken Base
- 1/3 cup Granulated Garlic
- 1/3 cup File powder
- ¼ cup fresh thyme chopped
- 1 -2 bay leaves
- ½ tsp salt
- ¼ tsp cayenne pepper
- 1 cup white all-purpose flour
- ½ cup cottonseed oil
- 1 cup onions diced
- 1 cup Celery diced
- ½ cup Green peppers diced
- 12 oz can diced tomatoes
- 12 oz can tomato puree
- 1 lb frozen cut okra
- 1 lb shrimp 36/40 size peeled and deveined
- 1 pint oysters with water
- 1 lb drum diced
- 1 lb hardshell blue crab shell on, cut into large pieces
Instructions
- Fill a gallon pot half full of water. Add the chicken base, garlic, filé, thyme, bay leaves, salt and cayenne. Bring to a boil. In the meantime, prepare the roux.
- For the roux, heat cottonseed oil in a stockpot or Dutch oven over medium heat; then whisk flour in gradually. Whisk until smooth and heated through, about three to five minutes (add more oil if roux is too clumpy).
- Next, whisk the roux into the pot. Add onions, celery, peppers, diced tomatoes and tomato puree. Mix well.
- Then add okra and cook 10 to 15 minutes. Add shrimp, oysters, drum and crab and cook for an additional 30 minutes.
- Skim off any fat from the surface of the gumbo, then serve.
Notes
This recipe is courtesy of Mandina's in New Orleans.
Photo credit belongs to Serious Eats.
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