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Bob's New Orleans Green Gumbo Beaucoup

Make Bob's New Orleans Green Gumbo Beaucoup at home with Oysters Small Save Juice, Worcestershire Sauce, Garlic Minced, Butter, and Flour. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 pt
• 1 tbsp
• 6 clove
• 8 oz
• 8 oz
• 2 cup
• 4 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Use Uncle Ben’s converted 1/2 ts Dried Oregano leaves 2 Bay leaves

3. 3

   Fry pan or deep pot, IRON

4. 4

   Shrimp - First peel shrimp, keep chilled, save shells.

5. 5

   Put shells in small pot, cover with water, bring to a boil, then reduce to a simmer for 15 minutes.

6. 6

   When water has been reduced by about half, remove from heat, cool, and strain out shells.

7. 7

   Reserve water.

8. 8

   Chicken and sausage - Chop sausage and chicken into medium bite-sized pieces, brown in fry pan, drain, set aside.

9. 9

   Roux - Melt butter in a large IRON pan or deep pot, add flour.

10. 10

    Stir constantly over low heat until flour is cooked, starting to lightly brown.

11. 11

    After light brown, the color is all politics, it tastes good.

12. 12

    Once the roux is cooked, stir in garlic and celery.

13. 13

    Turn up heat a bit, say about medium, but stir constantially to prevent roux from burning.

14. 14

    After about 1-2 minutes, dump in chopped Spanish onions and green pepper, continue stirring.

15. 15

    After another minute or so of cooking and stiring, dump in the okra.

16. 16

    Continue cooking for another 2-3 minutes till the okra starts to wilt and become shiny. (If you are using an iron fry pan, rather than a pot, you will now be running out of space and will need to now transfer the ingredients to a larger pot to continue.)

17. 17

    Stir in the chicken and sausage pieces.

18. 18

    After another minute, mix in shrimp water, the oyster juice, the bottle of Doxee’s Clam Juice (THIS IS THE SECRET TO THE NOLA FLAVOR!), and enough chicken stock to cover the ingredients by an inch or so.

19. 19

    Add bay leaves,

20. 20

    Tabasco and Worcestershire sauces, spices, salt and pepper.

21. 21

    Slowly bring to a boil (over a period of five minutes or more), stirring frequently.

22. 22

    As soon as the mixture boils, immediately remove from heat and cover.

23. 23

    After five minutes, remove cover, add tomato, oysters, scallops and shrimp.

24. 24

    Give a few more stirs, re-cover, and wait for 20 minutes.

25. 25

    The declining heat from the mixture will cook, but not overcook, the seafood.

26. 26

    From this point, this mixture should never be brought to the boil again.

27. 27

    Now is a good time to make the rice.

28. 28

    Check for thickness.

29. 29

    If too thick, thin out with additional chicken stock.

30. 30

    If too thin, add file' in a separate serving bowl before adding to rice.

31. 31

    Once file' is added to gumbo, do not re-heat, as this will cause stringiness.

32. 32

    Just before serving, mix in the chopped green onions.

33. 33

    Serve in soup platter, with an island of white rice surrounded by a green moat of gumbo, meat and seafood.

34. 34

    Serve with split buttered and broiled French bread, and white wine or beer.