Dassau's Seafood Gumbo

Our friends the Dassau's are wonderful entertainers. They throw some fine parties. They also know a thing or two about some "Nawlins" cooking (Sean is from Louisiana). Most often their parties include some Cajun cooking at it's best. Cajun cooking also happens to be Big Daddy's favorite style cooking. For Christmas Eve, on the menu was Sean's authentic Gumbo. Big Daddy just couldn't seem to stay away from the pot. He gave it a "Three bowls Good" seal of approval. Sean was kind enough to share his recipe with Plates and Places.

The Dassau's Seafood Gumbo

3 large spoons lard (Crisco shortening)
3 spoons flour
1 large onion
2-3 pods garlic
1/2 bell pepper
3 quart water or chicken or seafood stock (Sean uses chicken or seafood stock)
salt, red & black pepper
1 can fresh claw crabmeat
several whole crabs
1 lb peeled shrimp
oysters and liquid
1/2 C parsley
3-4 chopped green onions

(*white rice, prepared, gumbo file, Tabasco or hot sauce)

Make a roux with the lard and flour. Cook slowly, stirring often, until brown.Cut up onion, garlic,bell pepper and add to roux. Slowly add about 3 quarts of water (or stock or stock mixed with water),stirring while you pour. Add salt and peppers to taste (season well). Then add a can of fresh claw crabmeat and several cleaned whole crabs and cook about an hour. Then add one or more pounds of raw peeled shrimp and liquid from a pint of oysters and cook until the shrimp are done (just pink-it will not take long. Do not over cook the shrimp). Add chopped parsley and green onions about 30 minute before serving. About 15 minutes before serving add the oysters.

*Serve gumbo over white rice.
*Be sure to have a bottle of fresh gumbo file on hand so each person can add his own, the same for hot sauce.
*This freezes well, although do not freeze with oysters in it, add fresh ones before serving.

12/26/09 org publish date


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