Log House Gumbo

Log House Gumbo
Log House Restaurant, Biloxi, Mississippi
Gumbo is what momma made. Mommas are all different - and so is their gumbo. Sometimes it’s caramel colored roux, okra, tomatoes, shrimp and crab seasoned delicately and thickened slightly to the viscosity of a soup or it can be a chocolate brown roux, thick as a stew and brimming with lumps of chicken and sausage, or some have no roux at all and are served entirely with greens and legumes. Most are served over rice. Enjoy the flavors of this gumbo passed down from somebodys' momma.

1 1/2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell pepper
6 tablespoons vegetable oil
1 1/2 tablespoons flour
1 quart water
2 bay leaves
1 tablespoon ketchup
1 tablespoon minced garlic
Pinch of red pepper
Pinch of black pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Salt to taste
1 can okra
2 cups canned tomatoes
1 pound cleaned raw shrimp
1/2 pound fresh crab meat
1 1/2 teaspoons gumbo file

Braise onions, celery and green pepper in 2 tablespoons of oil.

In a separate pot mix 4 tablespoons of oil with flour. Brown well to make a French roux. Add water, bay leaves, ketchup, garlic, red and black pepper, Worcestershire sauce and Tabasco sauce to vegetable mixture. Salt to taste. Cook gently until vegetables are done and flavors well blended.

Add okra, tomatoes, shrimp and crab. Thicken with roux and simmer briefly, adding water as needed, until the seafood is done. Add gumbo file and serve over rice.
Makes 6 servings.