New Orleans Style Gumbo Recipe:

Step 1

Start making the Roux (see below recipes).

Step 2

In a large frying pan, fry okra in 2 tablespoons shortening approximately 30 to 40 minutes or until it ceases to "rope" (slimy strings connecting the okra); remove from heat and set aside.  NOTE: Take your time and do not burn it. It is worth the trouble.

Step 3

In a Gumbo Pot or a large Dutch Oven over medium-high heat, melt the butter and fry the onions and celery about 5 minutes or until soft.

Step 4

Add the garlic, and bell pepper; simmer 2  minutes.  Add tomatoes, parsley, bay leaf, Cavender's Seasoning, water or fish stock, green onion, fried okra, prepared Roux, and crab meat or crabs.  Add salt and pepper to taste.  Let gumbo simmer for approximately 30 minutes.  Just before you are ready to serve, add the shrimp and oysters.  Cook approximately another 6 to 8 minutes - just until the shrimp turn pink and are done.

Step 5

Serve with hot rice, crackers, and file on the side.

Step 6

Makes 6 servings.

Step 7

Many New Orleans recipes start with "First you make a roux."  A roux is a cooked mixture of flour and a cooking fat that is used to thicken sauces, stews, and gravies.  The richness of dark colored roux adds both flavor and color to the finished gumbo.

Step 8

Always use equal amounts of oil and flour when making roux.  Remember this simple rule when increasing the amount of roux made.  A large gumbo would benefit from a full cup of oil combined with a full cup of flour.

Step 9

Roux may be made 1 week ahead, cooled completely, and chilled, covered.  Roux also freezes well.

Step 10

Stovetop Roux:  The old-fashion method for making roux.

Step 11

In a heavy skillet (I like to use my Cast-Iron Skillet) over medium heat, heat vegetable shortening or oil until hot.

Step 12

Add flour gradually, stirring or whisking to combine with the shortening or oil.

Step 13

After adding all the flour, reduce heat to low and cook, stirring frequently, about 45 to 60 minutes or until roux is dark brown (the color of peanut butter) and has a nutlike odor (it will be very thick and pasty).

Step 14

NOTE: This process takes some time, depending on how high the heat on your stove is.  The slower, the better, but be ready to remove skillet from the heat and stir more rapidly if the roux appears to be burning.  It is suggested that you keep stirring until the roux is relatively cool.  When done, immediately remove from heat and set aside.

Step 15

Carefully transfer it into your stockpot and start making gumbo.

Step 16

Micrwave Roux:  A quick and easy method for making roux.

Step 17

You will also want to use the largest bowl you have that can fit into the microwave because as it cooks, the roux expands.

Step 18

Cook the oil on high for 10 minutes.

Step 19

Stir in the flour, then continue to microwave at a medium setting, in 3-minute increments, stirring each time, until the roux is dark brown (the color of peanut butter).

Step 20

NOTE: Each microwave is different so you will have to determine if you need to cook your roux for another minute or two.

Step 21

Carefully transfer it into your stockpot and start making gumbo.