Recipe: Bayou Cafe Gumbo

BAYOU CAFE'S GUMBO

8 ounces vegetable oil
8 ounces flour
6 bay leaves
Pinch salt and ground black pepper
1 tablespoon ground cayenne pepper
1 tablespoon Cajun spice
2 tablespoons granulated garlic
3 tablespoons gumbo file (a spice used to enhance the flavor of seafood dishes)
2 cups chopped celery
4 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
4 cups diced canned plum tomatoes and accompanying juice
4 cups crushed tomatoes
4 cups chopped clams
2 tablespoons turkey or chicken consomme
2 tablespoons fish base
2 cups hot water
1 pound okra
2 pounds broken shrimp
1 pound hard chorizo (or smoked) sausage
Hot cooked rice or Spanish rice (for serving)

Heat the oil in a pan (preferably made of cast iron), then gradually add the flour, stirring constantly so that the flour does not burn. Stir for 5 to 10 minutes until the roux is a light brown color.

Meanwhile, mix all the spices and set them aside.

Saute the celery, bell peppers and onion until tender. Add the diced and crushed tomatoes, the clams with juice, consomm , fish base and 2 cups hot water. Bring to a boil. Stir in the spices and simmer for 20 minutes.

Add the okra, shrimp and sausage; return to a simmer, stirring occasionally so that the gumbo does not burn. Stir in the roux. Serve over rice.

Makes 6 servings
From: CarolB,FL