Mumbo Jumbo Gumbo
By Yankee Magazine|Jul 16 2003|
This is an old family recipe that has served well for many years. It uses a traditional dark brown roux and Gumbo File to thicken and flavor. Its high quality depends on the freshest seafood ingredients, although much time can be saved with prepared seafood and fish stock.
Yield
25 servings
Ingredients
1 cup cooking oil (sunflower, corn, peanut, soy, or other oils with high smoke points are best)
1 cup all-purpose flour
4 cloves garlic, minced
3 large white onions, chopped medium
5 stalks celery (with heads), chopped medium
2 bell peppers, chopped
1 teaspoon black pepper — coarse grind
1 teaspoon salt
1 teaspoon, plus 4 1/2 teaspoons Old Bay seasoning
1 teaspoon Italian herbs
2 teaspoons Tabasco sauce
1 tablespoon Worcestershire sauce
3 quarts fish stock (see below)
6 cubes Knoor fish bouillon
5 pounds shrimp (30 count size)
2 pints fresh oysters (or 6 pounds steamers)
4 pounds lump crab meat (or claw crab meat)
1/2 cup chopped parsley
1/2 cup chopped green onions
2 tablespoons Gumbo File (thickening powder)
Instructions
In a large cast iron skillet or heavy saut
