I’ve made this dish twice. Both times for Mike’s birthday dinner. It’s taken me at least 3 hours start to finish each time, so it’s definitely a labor of love. It’s so delicious, though, it’s completely worth it. Click here for the full recipe. Below are some step-by-step pictures I took:
Bake 1 1/3 c. flour for 1 hour 15 minutes at 350. If you've ever done this before, you know it doesn't smell that good.
This is what the flour looks like when it's done. Nice and golden!
Meanwhile, simmer 5 1/2 c chicken broth with shells from 1 1/2 lb peeled shrimp for 15 min then strain and keep broth warm.
Saute onion, celery, green pepper & garlic in some olive oil for a few minutes.Add sliced smoked sausage (saute 5 min), 2 T tomato paste and strained broth.
Whisk 1 1/2 c chicken broth into browned flower. Add to pot with veggies, sausage and broth. Simmer 1 hour.
This is what it will look like so far. Congratulate yourself by having a beer.
Add remaining 1 3/4 c chicken broth, okra and spices; simmer 5 minutes.
Add shrimp & crabmeat to gumbo. Simmer 10 minutes. Serve over hot rice.