New Orleans “Best” Gumbo

New Orleans “Best” Gumbo

Soul food takes on a spicy accent in gumbo packed with flavor, spice and
plenty of shrimp and oysters.

6 cups water
1 package (1 pound) chicken gizzards, chopped
2 tablespoons seasoned salt
2 teaspoons parsley flakes
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme leaves
1 teaspoon black pepper
1 teaspoon paprika
Dash of ground red pepper (cayenne)
1 large green bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
5 cloves garlic, finely chopped
2 pounds uncooked turkey or beef sausage links, cut into 1-inch slices
1/2 cup vegetable oil
1 cup Gold Medal all-purpose flour
4 cups hot water
1 bag (1 pound) frozen chopped okra
1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained
2 pounds fresh uncooked shrimp, peeled and deveined
1 can (8 ounces) regular or smoked oysters, drained
Hot cooked rice, if desired

1. In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt,
parsley, garlic powder, onion powder, thyme, black pepper, paprika, red
pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer
uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1
hour, stirring occasionally.

2. Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in
flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.

3. Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10
minutes or until shrimp are pink and firm. Serve over rice.

High Altitude (3500-6500 ft):
worldfamousrecipes.org