Creole Gumbo
Melt 1 cube of butter in a large dutch oven or stock pot
To this add:
1 very large dry (yellow) onion, chopped small
1/2 to 1 bulb garlic, peeled and minced fine
1 Tablespoon Dry Thyme
1 Tablespoon Brown Mustard Seed, crushed
Saute in the butter until the onion is limp then remove the onion and garlic and set them aside for later.
To the butter add: 4 to 6 Tablespoons of flour
Continue cooking the butter and flour together until it is a rich red-brown color.
Add:
4 quarts of chicken broth (you can make this up with bouillon cubes and water or use canned or previously prepared stock)
Onions and Garlic from above
1 #303 Can Tomatoes cut into small pieces
2 boxes OR 1 bag sliced frozen okra
Let this simmer together for at least one hour. While this is simmering, you can prepare the following:
1-1/2 to 2 pounds shrimp, cleaned and deveined
2 crabs (I use Dungeness), meat picked out of the back and legs washed and scraped
1 to 2 pounds of scallops, preferably Bay Scallops (If you use Sea Scallops, cut them into quarters)
Optional Ingredients:
Oysters, Clams, Langostino, Chicken pieces, cooked sliced Lousiana Hot Links, Dried Shrimp
Taste the stock before you add the seafood/meat and add salt to taste.
Pour in:
2 to 3 cups white wine
Juice of 2 to 3 lemons
Then add the seafood/meat and allow to simmer for about 25 to 30 minutes.
I serve rice on the side so that people can add it if they like. I also like to serve nice crusty french bread and butter.