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–+ servings

Mandina’s Seafood Gumbo

This recipe is courtesy of Mandina's in New Orleans.
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Servings 6 servings

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.
Keyword crab, gumbo, Mandina’s, New Orleans, NOLA, oysters, seafood, shrimp
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