Diane Anthony Seafood Gumbo

Ingredients:

Roux:

• 1/2 cup of oil
• 1/2 cup of flour

Gumbo

• Large container of chicken broth
• 1 med onion chopped
• 1 med bell pepper chopped
• 1 bunch of green onions chopped
• 4 stalk of celery
• 2 cans of whole tomatoes blended with okra
• 1 1/2 cups of okra - better to sauté first
• 4 cloves of garlic
• 6 whole peppercorns
• 4 cloves
• 1 1/2 teaspoons of parley, oregano, and thyme
• 1 1/2 teaspoons of oregano
• 1 1/2 teaspoons of thyme
• Hot sauce to taste
• Salt and pepper to taste
• 2 teas. of instant coffee
• 2 pinches of dark brown sugar to cut the bitterness of the tomatoes
• 4-5 pounds of shrimp
• 2 pounds of crab meat
• Kitchen bouquet for darkening of the gumbo
  

Directions:

Roux

1. Mix oil and flour together. Brown over low heat until deep peanut butter color about 1 hour. Watch and stir constantly. Do not let any part of it burn, you will have to throw it out!
2. Add your tomatoes and okra, stir and simmer for 5 minutes. *It's going to be a little slimy unless you cook your okra first before blending with your tomatoes.
3. Add all your seasonings and the rest of the chicken broth, the instant coffee, Kitchen bouquet and hot sauce of choice, (mine is Wagner's Firestorm Hot Sauce.)
4. Simmer about 15 minutes then add crab meat and shrimp and simmer 2 hours. If you need more liquid just add a cup of water or chicken broth until it reaches the consistency you like.
5. Serve over rice.