New Orleans "Best" Gumbo
Soul food takes on a spicy accent in gumbo packed with flavor, spice and
plenty of shrimp and oysters.
6 cups water
1 package (1 pound) chicken gizzards, chopped
2 tablespoons seasoned salt
2 teaspoons parsley flakes
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme leaves
1 teaspoon black pepper
1 teaspoon paprika
Dash of ground red pepper (cayenne)
1 large green bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
5 cloves garlic, finely chopped
2 pounds uncooked turkey or beef sausage links, cut into 1-inch slices
1/2 cup vegetable oil
1 cup Gold Medal all-purpose flour
4 cups hot water
1 bag (1 pound) frozen chopped okra
1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and
drained
2 pounds fresh uncooked shrimp, peeled and deveined
1 can (8 ounces) regular or smoked oysters, drained
Hot cooked rice, if desired
In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt,
parsley, garlic powder, onion powder, thyme, black pepper, paprika, red
pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat.
Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover
and simmer 1 hour, stirring occasionally. Meanwhile, in heavy 2-quart
saucepan, heat oil over high heat. Stir in flour; reduce heat to medium.
Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown;
remove from heat. Stir flour mixture into gizzard mixture until blended.
Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in
okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low.
Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve
over rice.
Gumbo is the African name for "okra." One of the three important
ingredients (along with onions and bell peppers) in gumbo, okra is used
to thicken and flavor many southern dishes.
from www.bettycrocker.com
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