Feb 4, 2007 - Family Stuff    Comments Off on Granny’s Gumbo Recipe!

Granny’s Gumbo Recipe!

OK, here are the rules. If you happen to stumble onto this recipe and use it for commercial purposes, it must be sold as "Granny Clements’ Gumbo". I guarantee this to be the best seafood gumbo you’ll ever eat.

After cooking this, you’ll find that it’s a lot like Louisiana gumbo.  My family roots are in Mobile AL, and many of our ancestors were from the New Orleans area.  Always a good supply of shrimp and crabmeat from the bay area, and okra from the deep hot humid southern climate.

PS – I almost felt like there was something wrong with giving this ‘secret’ away!

1/2 CUP Shortening

1/2 + 2Tbsp


Heat shortening slowly.  Mix flour in.  Raise heat very slowly, continuing to stir, until the flour is browned very dark.  (Pat’s tip:  you have to get it to that point it’s almost burnt, but not burnt.  This slow process is like watching water boil.  Be VERY patient, and go very slowly.  Oh yeah, use a big steel/iron pot if you want it authentic.) 

2 Medium Onions chopped
1 1/2 cup Celery chopped
1 Small to medium green bell pepper
1 Small package frozen sliced okra

Saute these ingredients in the browned flour.  (Pat’s tip:  have your veggies chopped BEFORE you start the rue.  When you put the veggies in the rue, it will cool it off.  It will seem like it’s too thick, but the moisture released from the veggies heating will thin it some.

1 Large Can of Tomatoes (whole or pieces)
1 Can of Chicken Broth
2 Tsp Salt
3 Soup cans of WATER
3 Bay leaves
1 teaspoon of Gumbo file’

Bring the whole thing to a boil and simmer for 1 or 1 1/2 hours.

4 pounds Shrimp – your pick, but medium is good.
? pounds Blue crab meat

Add the seafood.  (Pat tip:  devein the shrimp if you like.  Add as much crab meat as you’re willing to spend your money.  Some add oysters.  I’m not opposed to oysters because it’s the right frame of mind,but that’s not Clements traditional.)

IMPORTANT:  For this gumbo to reach full potential, it really should cool, spend the night in the fridge, reheat and serve the next day.  We always eat it the first day because we can’t wait.  But, all good gumbo needs to spend the night.

Serve with rice and a good French bread.  I like a glass of white wine with mine, but a Coke is REALLY good with it too!


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