Savannah Seafood Gumbo

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54321 Based on 4 Reviews

Servings: Approximately 8-10 servings
Prep Time: 45 min
Cook Time: 1 hour 45 min
Difficulty: Easy

Ingredients Add to grocery list

4 cup sliced Cajun-style fresh link sausage
File Powder
3 cup Bay Scallops
1 1/2 lb fresh peeled shrimp
1/2 lb crabmeat
2 cup oysters and liquor
OR
2 cup diced tomatoes
4 cup cut okra (fresh or frozen)
1/3 cup dried parsley
1   14 1/2-ounce can diced tomatoes seasoned with garlic, basil, and oregano
2 tablespoon soy sauce or Worcestershire sauce
2 teaspoon Paula Deen’s House Seasoning
1/2 teaspoon cayenne pepper
1 teaspoon Paula Deen Lemon Pepper Seasoning
1 teaspoon dried basil
1 1/2 teaspoon dried thyme
1 cup green bell pepper, chopped
2   Bay leaves
1 tablespoon chicken base
4 cup chicken broth
3 cup water
3   large garlic cloves, minced
1 cup celery, diced
2 cup onion, chopped
6 tablespoon all-purpose flour
1/4 cup oil

Directions

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. Saute 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 File’ Powder after putting Gumbo into individual serving bowls.  Adding File’ into the pot will make the Gumbo too thick as File’ powder it acts as a thickening agent.

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Reader Comments:

54321

Were over the road truck drivers. Not home much. But love to look over the recipes hoping to get home to whip up. Love to watch you and your sons when get tbe chance!!!! Your a JEWEL PAULA***and tickle me to death wiht your sweet,fun and kind personality!!! Smiles and gigles...THANKS PAULS:)

By debinelson on July 23, 2011

54321

I had this gumbo at Paula's restraurant in Tunica, MS. It was the best gumbo I had ever eaten! I found this recipe for it and decided to give it a try. I was pretty nervous about cooking the roux but followed the recipe's directions. I think the key to a good roux is constantly stirring and cooking on medium/low heat. I don't like oysters so I left them out. I didn't want to pay the money for the good crabmeat so I left that out too. I doubled the shrimp and scallops. The gumbo comes out perfect everytime! I tried the 1/2 tsp cayenne the first time and it was too spicy for our tastes. I only use 1/4 tsp cayenne now and it's perfect, a little kick but not too spicy. I've made this several times and for company. Everyone always loves it and can't get over how good it is!! This recipe has become one of our favorite winter meals! 5 Stars all the way!

By Keri Evans on February 02, 2011

54321

By Anonymous on June 15, 2010

54321

By Anonymous on December 13, 2009

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