Savannah Gumbo Recipes

SAVANNAH SEAFOOD GUMBO

Steps:

• In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Sauté for 2 to 3 minutes, stirring constantly. Slowly add chicken broth and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.
• Tip: Add filé powder after putting gumbo into individual serving bowls. Adding filé into the pot will make the gumbo too thick as filé powder acts as a thickening agent.

SHRIMP GUMBO WITH OKRA

Steps:

• Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil; reduce to a simmer and cover. Let cook for at least 2 hours; the longer it cooks, the more flavor will be in your stock.
• Meanwhile, devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator.
• Melt butter in a large pot over medium-high heat. Add flour slowly, stirring constantly with a whisk or wooden spoon. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; saute with roux until onion is translucent, 5 to 7 minutes. Stir in tomato paste.
• Stir in tomatoes, okra, and shrimp stock slowly. Add crab boil seasoning. Bring to a boil; reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.

SAVANNAH GUMBO - PAULA DEEN

Steps:

• In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.
• Add the onion, pepper, and garlic and saute for 2 minutes.
• Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
• Add the file powder and salt and pepper to taste.
• Remove and discard the bay leaves.
• Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled before adding the file.

SAVANNAH GUMBO

Steps:

• 1. In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.
• 2. Add the onion, pepper, and garlic and saute for 2 minutes.
• 3. Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
• 4. Add the file powder and salt and pepper to taste. Remove and discard the bay leaves.
• 5. Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled shrimp before adding the file.