A one pot meal with the soul of the south, seafood gumbo

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The cornerstone of classic creole cooking is gumbo, a one pot meal with style and substance.  The name stems from the African word for okra which is a staple in this dish.  While there are as many recipes for gumbo as their are for pasta sauce, this combination of seafood and spice warms the heart and satisfies the soul. 

• 1/4 cup canola oil         
• 1 diced Spanish onion
• 2 diced green bell peppers            
• 3 diced celery stalks
• 2 cups sliced okra         
• 2 cups chopped tomatoes        
• 6 cups water            
• 1 1/2 cup uncooked rice
• 1/2 lb thinly sliced andouille or hot Italian sausage
• 1/2 lb lobster           
• 1/2 lb shrimp
• 1/2 lb clams          
• 1/2 lb crab
• 2 tsp salt           
• 1 tbsp Jamaican Jerk Seasoning
• 3 tbsp corn starch
• 2 tbsp Hot Sauce
• 2 tbsp Fish Flavoring

In a large dutch oven, heat the oil and add the onion, bell peppers, celery and sausage.  Sauté until sausage is cooked through.  Include the corn starch and cook for 3 more minutes.  Add the tomatoes, water, rice, salt, Jamaican Jerk Seasoning and okra, cover and let simmer for at least 30 minutes.  Submerge the raw shrimp, crab, lobster  and clams, leaving shells on if possible, this gives the gumbo added flavor.  Stir to make sure all shell fish is mixed in well.  Add the hot sauce and Fish flavoring, mix well and continue to simmer for another 15 minutes.  Serve hot in shallow bowls with crusty french bread.

Rather have your gumbo made by a master?  Visit Chef Waynes Big Mamou with locations in downtown Springfield and Williamsburg.

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