Kean Miller Kitchen: Hazel’s Louisiana Seafood Gumbo

Hazel’s Louisiana Seafood Gumbo

Serving Size: 10-12

Cooking Time: 1 Hour 30 Minutes

  • 1 lb. smoked sausage (Manda’s Mild)
  • 1 ½ lbs. okra, cooked and chopped
  • 2 c. oil
  • 2 c. flour
  • 2 c. celery, chopped
  • 3 large onions, chopped
  • 1 c. bell pepper, chopped
  • 1 – 16 oz. can tomato sauce
  • 8 qt. homemade chicken stock
  • 2-3 lbs. crabmeat
  • 2 lbs. raw shrimp, small
  • 3 lbs. raw shrimp medium
  • 2 tsp. salt
  • 2 tsp. garlic powder
  • 2 tbsp. Louisiana Fish Fry Crawfish, Crab & Shrimp Boil liquid
  • 2 tsp. thyme
  • 8 bay leaves
  • ½ c. parsley, finely chopped
  • Cooked rice
  1. Brown sausage and grind in a food processor. Sauté cooked okra with a little oil and grind in food processor (if using frozen okra, follow package directions for cooking first).
  2. Brown your roux, which is the oil and flour, until it is the color of brown sugar.
  3. Add celery, onion, and bell pepper. Sauté until onions are clear.
  4. Add tomato sauce and cook for 20 minutes
    over medium. Heat until the tomato sauce turns slightly brown.
  5. If the roux begins to stick, add some chicken stock. Add okra and sausage. Sauté until the ingredients are well mixed (about 10 minutes).
  6. Add chicken stock, crabmeat, shrimp, and remaining ingredients. Cook for 30 minutes on low or until shrimp are cooked.
  7. Serve over cooked rice.

From the Kitchen of Blane Clark,
Managing Partner, Baton Rouge, LA