SEAFOOD GUMBO

Yield: 1.5 gallons (24 x 8 oz. servings)

INGREDIENTS:

• As needed olive oil
• 2 cups Celery, medium dice
• 2 cups Green bell pepper, medium dice
• 3 cups Onion, medium dice
• 4 TBS Mustardseedfoods.com “Smoky Cajun” seasoning
• 3 cloves Fresh garlic, smashed and minced
• ½ cup Parsley, diced
• 1 lb Mustardseedfoods.com “Gumbo Roux”
• 1 lb Andouille or smoked Polish sausage, cut into ¼ inch thick slices
• 2 ½ qts Water, warm
• 5 TBS Minor’s base, crab, shrimp, or lobster, or a combo of any
• 2 TBS Minor’s Roasted Mirepoix base
• 3 cups Okra - cut, fresh or frozen
• 2 lbs Shrimp, crabs, oysters, or your choice
• As needed Green onions, diced for garnish
• As needed Louisiana hot sauce
• As needed Parsley, diced for garnish
• As needed Gumbo Filé or ground sassafras as garnish

METHOD:

1. Sweat celery, onions, and bell pepper with a small amount of olive oil in a heavy bottom pan that will hold the finished volume of gumbo. Sweat means to cook over low heat until softened.
2. Add “Smoky Cajun” seasoning, garlic, and parsley. Cook for 3-5 minutes.
3. Add sausage and roux then cook until roux completely melts.
4. Slowly add water and bases stirring constantly until well blended. Bring to a boil, stirring occasionally to prevent sticking.
5. Add okra.
6. Simmer for 20 to 30 minutes to develop flavor.
   Add desired seafood to simmering gumbo and cook until done. Do not overcook.
7. Check seasonings and add more “Smoky Cajun”, hot sauce, or bases to taste.
8. To serve, ladle over cooked rice such as Uncle Ben’s and garnish with green onion, parsley, and sassafras.