GUMBO CREOLE STYLE (SALLYE)

Gumbo Creole Style (Sallye) image

Provided by sallye bates

Time 50m

Number Of Ingredients 13

1/4 c olive oil
1/3 c all purpose flour
1/2 lb thick sliced okra, preferably fresh
1 medium chopped onion
1 medium green bell pepper, chopped
3 ribs chopped celery
1 lb uncooked shrimp, peeled & deveined
1/2 lb shredded crab meat or diced white fish
2 clove minced garlic
2 Tbsp **creole seasoning
2 c chicken broth
2 can(s) petite diced tomatoes (14 oz ea)
4 green onion, trimmed and chopped including green shoots

Steps:

1. In a large heavy pot over medium heat, cook oil and flour, stirring constantly, for about 15 minutes, until you have a copper colored roux. Add okra, onion, celery, peppers, and garlic into pot with roux; continue cooking for 5 minutes, stirring constantly. Add tomatoes and broth into pot and bring to a boil. Add seasoning and seafood into pot and simmer for 10 minutes, stirring occasionally. Divide into serving bowls and top with green onions.
2. ** You can use commercial creole seasoning such as Zatarain's if you don't want to make your own. Here is the recipe to make your own : https://www.justapinch.com/recipes/main-course/other-main-course/sallyes-homemade-creole-seasoning.html?r=2 For spicier gumbo, use 3 tablespoons creole seasoning or add 1 dash tabasco sauce You may also add 1/2 lb smoked sausage to mixture for extra flavor
3. Good served over cooked steamed rice.
4. NOTE: IF YOU ARE ALLERGIC TO SHELLFISH, AS MANY OF US ARE JUST SUBSTITUTE CHICKEN AND SAUSAGE FOR THE SHRIMP & CRAB. FROZEN OKRA IS ACCEPTABLE IF FRESH IS NOT AVALABLE. THAW IN COLANDER SO THAT LIQUID DRAINS OFF OF IT BEFORE YOU START COOKING IT.