Servings: Approximately 8-10 servings
Prep Time: 45 min
Cook Time: 1 hour 45 min
4 cup sliced Cajun-style fresh link sausage
3 cup Bay Scallops
1 1/2 lb fresh peeled shrimp
1/2 lb crabmeat
2 cup oysters and liquor
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
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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