All of you, my cyber buddies, have indulged my melancholia while I was overseas, missing my Jillian, my search for a new home, and my post-holiday blues.
For this, I thank you. Not only that, I will reward your stamina with another of MawMaw’s recipes. (Hey, you deserve it!)
When Jillian came to the bayou, it was high time for a real treat, a real indulgence. What better way to warm the belly and the spirit with a pot of seafood gumbo? It’s not crab or shrimp season yet, but thanks to the convenience of modern machinery, I found frozen Louisiana blue crabs and shrimp in the local grocery store. Fancy that!
Jillian brought all of her cookware to the house, and we cooked up a storm – both literally and figuratively. We enjoyed our first supper in our new home on a rainy evening with a fire burning in the wood stove. (I know, that’s a lot of prepositional phrases….) So here, Gentle Readers, is MawMaw’s seafood gumbo recipe.
MawMaw’s Seafood Gumbo
Yield: 6-8 servings
1/2 cup vegetable oil
1/2 cup flour
1 chopped onion
2 stalks chopped green onions
2 stalks chopped celery
1 chopped bell pepper
3 cloves chopped garlic
1 14-oz can tomato sauce
1 14-oz can chopped tomatoes
1 5-oz can tomato paste
1 teaspoon sugar
1 pound chopped okra
2 quarts vegetable stock (or water)
salt and pepper to taste
1/2 teaspoon cayenne
1 teaspoon basil
1 tablespoon parsley
1 teaspoon gumbo file or sage
3 cleaned blue crabs
1 pound cleaned crawfish tails
1 pound cleaned shrimp
1 pound andouille (optional)
In a large pot, make a light brown roux with the oil and flour. (Click here for the recipe.)
Over a medium heat, saute the onions, green onions, celery, bell pepper, and garlic until the onions are transparent – about 5 minutes.
Add the tomato sauce, tomatoes, tomato paste, and sugar. Simmer covered for about 15 minutes, stirring often to keep the tomatoes from sticking to the pot.
Add the okra and simmer for about 20 minutes, stirring as needed. This is what MawMaw called “cooking it down” in order to take the slime out of the okra. If you like a crunchier okra, you can add it later, but your gumbo will have a somewhat slimy texture.
Add the broth and seasonings. Simmer covered on medium for about 30 minutes.
Add the crab. Simmer for 15 minutes.
Add the crawfish, shrimp, and andouille. Simmer for 15 minutes.
Serve over rice. Miam! (That’s French for “yum!”)
Don’t have access to seafood? Try Eddie’s Chicken and Andouille Gumbo (Norm’s favorite).
By all means – Enjoy!
Did Maw Maw enjoy eating her food as much as cooking it Stacy? I hope she did, because she sure knew how to cook up a storm! I’ve already printed out a couple of her recipes and will be trying them out when our weather cools down (we are living on salads and foods that are quick to cook right now, to keep the heat out of the kitchen) and I am going to print this one out too. It looks very miam!
Indeed – MawMaw loved to eat, too. I based the character Bernardine from my novel on my grandmother. It was a homage to her and how many fond memories she created for me. Plus, she is the one who taught me to cook! Now through this blog and through my novel, she can stay with us a while longer. ❤
I’m looking forward to reading your novel Stacy (when my son goes back to school next week and life returns to normal!) so I will look out for Bernardine. 🙂
Thank you, Joanne! ❤
This looks really delicious, Stacy. I always wondered the difference between jambalaya and seafood gumbo. (We don’t have too much access to seafood, but the Asian market about 45 miles away sometimes has goodies like crawfish tails in the freezer.)
I don’t think I could live without seafood. Well, I could, but I wouldn’t want to. 😀
El Guapo said:
That sounds like a great way to break in the new house!
Indeed! Takes a while, but well worth the effort. ❤
Mmmmm! Do I see a cookbook in your future? I do love a one pot meal. So nice to have your first meal with your daughter and her ‘beau’ – (such a Southern term)! I hope you had some leftovers…..xx
Oh, yes – lots of leftovers, Karen. Gumbo is always better the second day, too. ❤
That sounds like a yummy meal, cooked the way you do it with LOVE. Thanks for sharing this recipe with your readers.
Hugs to you,
It is yummy, indeed – just the way MawMaw always wanted it to be! ❤