My sister is celebrating another year of sobriety, I am so very proud of her. This dish is dedicated you Baby, hope you enjoy it.
Seafood Gumbo for Tiny Jean
1/2 cup vegetable oil, 1 stick butter, 1 cup self-rising flour, 1 1/2 cups red onions, chopped, 1 cup green bell pepper, chopped, 1 cup celery, chopped, 3 garlic cloves, 6-8 cups shrimp stock, 1/4 teaspoons dried thyme, 2 bay leaves, 2 teaspoons Worcestershire sauce,1 1/2 teaspoons seasoning salt, 1 1/2 tablespoons file powder, 1tablespoon black pepper, 2 teaspoons cayenne, 1 1/2 teaspoon sugar, 12 large peeled and deveined shrimp, 8 ounces lump crabmeat, 4 blue crabs or 1 pound snow crab legs, 3/4 pound andouille or smoke sausage, sliced, 1 1/2 pounds chicken wings, 1/2 pounds chicken gizzards, roughly chopped,
Clean the blue crabs, be sure to discard the spongy stuff in the shell, set aside. Remove the shell and devein the shrimp, set aside. In a large heavy stock pot, add the oil, heat the oil to about 300 degrees, add the flour and stir with a whisk until the roux is a golden brown or the color of peanut butter. Add the onions, celery, bell pepper, and garlic, continue to stir, add the stock, reduce the heat to a simmer. Add the thyme, bay leaves, Worcestershire sauce, salt, file, black pepper, sugar, and cayenne, stir. In a heavy skillet add 1-2 tablespoons of vegetable oil. Saute all the meat, starting with the chicken wings until they are a light brown, add to the pot. Now add the gizzards saute, add to the pot, then the crabs, and sausage, simmer for 30 minutes. Add the shrimp. Season to your personal taste. Serve over steamed white rice garnish with chopped green onions and fried orka.
LOVE YOU SISTER, AGAIN I AM SO VERY PROUD OF YOU, HAPPY BIRTHDAY