Uncle Randeaux's Seafood Gumbo
Shrimp and Crabmeat Gumbo

1     Large Onion

5-6 Cloves of garlic

1     bunch of scallions

1     large bell pepper

corn or vegetable oil

1 tsp  or more  Filé

2 or 3 big spoon fulls of roux

2      containers of chicken broth-2 lbs  and/or water.

cayanne pepper-to taste

black pepper-to taste

sause from tabasco-to taste

1lbs     cleaned shrimp

1 can or 12 oz of crabmeat (fresh is best)

4 cups cooked rice  (See Uncle Randeaux video on cooking rice)


Cut garlic, onion, bell pepper, and scallions

Put the green tops of the scallions in a bowl and save for later

Cover the bottom of the large pot with the corn or vegetable oil

Sauté the garlic, onion, bell pepper, and white part of the scallions in a pot

Put black and cayenne pepper to taste while cooking.  Start with small amonts, less than a1/4 teaspoon. The gumbo should just tasty, not hot.

Cook until all is wilted.  Do not burn.  (see video)

Add the chicken broth and water filling pot to about 2/3 full.

Bring to a boil

When it is boiling, add the roux  (See bake a roux video of Uncle Randeaux)  2 big spoons, depending on size of pot (see video)

Add a couple of shakes of Tabasco sauce.  NOT MUCH.  this gets hot very quickly.  Not more than a 1/4 teaspoon.  You want the flavor, not a forest fire.

A shake or two of filé (tsp)

Rolling boil (not too hard) for 15-20 minutes.

Add the shrimp and crab meat

Add more filé  -- 2 tbs

Add the green tops

When it comes to a boil, cook for about 10 15 minutes more, no longer

Let it set for 15 minutes

Pour over cooked rice