Shelly's Recipe

SAVANNAH SEAFOOD GUMBO

Category: Stews

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-oz) can diced tomatoes seasoned with garlic, basil, and oregano
2 tbsp soy sauce or Worcestershire sauce
1/2 tsp cayenne pepper
1 tsp each lemon pepper seasoning, dried basil, garlic powder and salt
1 1/2 tsp dried thyme
1 cup green bell pepper, chopped
2 bay leaves
1 tbsp chicken base
4 cup chicken broth
3 cup water
3 large garlic cloves, minced
1 cup celery, diced
2 cup onion, chopped
6 tbsp 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, seasonings, 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. Serves 8-10