Miss Linda’s Seafood Gumbo

The Papa’s Kitchen



½ cup of bacon grease or butter

1.5 cups of all-purpose flour

1 lg can (14oz) tomato puree

Kitchen Bouquet (darkening agent)

5-6 lbs of fresh, raw shrimp/peeled

1 lg carton of “jumbo lump” crabmeat

3 (14oz) Hillshire sausage (or one of your favorite) diced or sliced to your liking.

1 lg pack of frozen okra1 tsp of white vinegar

2 lg onions

4-5 garlic pods (or to taste)

Salt/pepper1 cup of chicken broth/stock (optional)

1tsp (or to taste) of Garlic and Onion powder, Marjoram, Oregano, Thyme, SweetBasil, Rosemary

STEPS: In a large skillet(with heavy bottom like a cast iron) begin a roux with bacon grease (preferred) or butter (no oil) and slowly add the flour while stirring CONSTANTLY. (Use an all wire-whisk, NOT PLASTIC, it will melt) It is important to not burn the roux, use a low to medium fire. You want it to be the color of a pecan(golden brown) which usually takes about 45 mins. This is the secret to ALL Creole/Cajun cooking. Spices are always important, but a GOOD ROUX makes or breaks a dish!

AT THE SAME TIME: In the Gumbopot (which is the one you will be pouring the finished roux into) put a little butter or bacon grease and begin browning your onions then put in sausage. Let sausage cool for about 20 mins. (you could also boil sausage separately & use water when thinning roux) Pour in the frozen okra adding 1 tsp of vinegar to the pot. (Vinegar helps cut the Okra slime) Let this cook for about 45 minutes. Watch carefully, stirring every few mins.

Back to the ROUX: After you have a nice color for the roux, slowly add your tomato puree & HOT water. (whisking together carefully) When mixed nicely, you should have a medium-thick or paste-like consistency; measure in a tsp (or so) of Kitchen Bouquet to darken up the roux. Add in all of your seasonings at this point. Turn fire to low and stir for about 3 mins to blend in those flavors.

Transfer the ROUX into your Okra/sausage pot. You will be thinning this with hot water & sometimes I add about a cup of chicken broth/stock to deepen the flavors.

Let this cook slowly for about 2.5 hrs, stirring frequently to prevent sticking. About 30 mins before serving, add in your crabmeat & shrimp. REMEMBER: Gumbo is always better when made the day before your event so all those flavors have time to marinate into one fantastic experience!!


2 thoughts on “Miss Linda’s Seafood Gumbo

  1. I love to watch you cook and listen to your back and forth. It would not be the same without the both of you. And the recipes look so good. However I am elderly older than you all and lazy and will not be trying any of them. But will be watching all of them. God Bless in these last days. LOL.

    Liked by 1 person

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