New England Gumbo

Ingredients for New England gumbo

Seasoning powder
2 tablespoons paprika
2 tablespoons dry mustard
1 tablespoon +1 teaspoon dried basil
1 tablespoon +1 teaspoon salt
1 tablespoon +1 teaspoon onion powder
1 tablespoon +1 teaspoon garlic powder
1 tablespoon dried thyme
2 ½ tablespoon dried oregano
½ tablespoon black pepper ground
1 teaspoon white pepper ground
1 teaspoon cayenne pepper

Vegetables
4 large onions chopped
2 to 3 green peppers chopped
1 bunch celery chopped
½ pounds baby okra (about 50 pods) sliced
3 fresh tomatoes chopped
1 bunch parsley
4 bay leaves
A few lemon slices
1 head of garlic close crushed or ch

The protein
2 ½ lb lobster
2 to 3 pounds shrimp, medium
2 pounds crayfish optional
2 pounds and Andouile sausage (optional if you don’t eat meat).

The Roux
½ cup oil or meat drippings
½ cup white flour

Preparation of New England gumbo
Boil the lobsters for 16 min. In a large pot. Remove the lobsters cool take off the tail and claw meat. Return the shells to the pot and continue simmering to reduce the liquid to a strong broth.
Peel the shrimp and toss the shells into the lobster stock pot.
Lightly sauté the crayfish tails and remove the shells and put them in the stockpot.. If you buy a frozen package the crayfish they will already be cleaned.

Add water to the stock as needed to end up with about 3 quarts.

Roux at the beginning

The key to a great gumbo is the roux.
Heat the oil or the drippings in a large soup kettle. Add the flour and whisk or stir constantly. As the roux turns from a light sand color to a darker brown turn the heat down and continue whisking until the roux is dark brown. Be careful. It is very easy to burn the roux at this stage. Set the roux aside to cool.

Roux Almost Done!

In another skillet melt about 4 tablespoons of fat or oil and slowly sauté the okra, stirring frequently to prevent scorching, until it begins to fall apart. Add the onion and green pepper, celery and garlic, then cover the pan, reduce the heat and simmer until the vegetables are tender.
When the vegetables are tender, heat up the roux and add the seasoning powder. Sauté until the seasoning lets off a fragrant aroma.
Add 3 quarts of the lobster shrimp stock, bring to a boil and add the vegetables, tomatoes, parsley and basil leaves, then reduce to a low heat.

Basil from my garden

Add a few paper thin slices of lemon, and additional fresh herbs as desired. Oregano and marjoram go very well in this gumbo.

Cover the cattle and let the gumbo simmer for 3 to 5 hours.
After about the first hour of cooking check the gumbo for seasoning. Add salt, black pepper, and a little Tabasco sauce if you want.
About one half hour before serving, add the cooked lobster, raw shrimp, partially cooked crayfish and the browned sausage.
Adjust the liquid if necessary.

Gumbo is really a thick soup and it should be served in the soup bowl over a large spoonful of fluffy boiled rice.  This may seem like a lot of work but trust me. It will knock your socks off.  It is also a good candidate for freezing in small portions to eat later, even at lunch.