Doc’s Seafood Gumbo

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Southern Living Off the Eaten Path Favorite Southern Dives and 150 RecipesA gravy packet and a dash of browning-and-seasoning sauce offer a shortcut substitute for making a roux.

  • Yield: 22 Cups


  • 3 Tbsp canola oil
  • 1 lb skinned and boned chicken thighs, cut into bite-size pieces
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1 (0.87-oz.) packet brown gravy mix
  • 3 Tbsp dried parsley flakes
  • 3 Tbsp browning-and-seasoning sauce
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp Old Bay seasoning
  • 1 Tbsp plus 1 tsp. garlic salt
  • 1 Tbsp plus 1 tsp. seasoned salt
  • 1 tsp ground black pepper
  • 1½ tsp liquid crab boil
  • 2 bay leaves
  • 28 oz can crushed tomatoes
  • 16 oz package frozen sliced okra
  • 1¾ lb unpeeled, medium-size raw shrimp (31/40 count)
  • 1 lb white fish fillets, cut into bite-size pieces
  • 1 lb fresh crabmeat
  • ¼ cup filé powder
  • Hot cooked rice
How to Make It
  1. Heat oil in a large stockpot or Dutch oven over medium high heat. Add chicken; sauté 5 minutes or until browned. Remove chicken, reserving drippings in stockpot. Add onion, bell pepper, and celery; sauté 4 minutes or until tender. Gradually add 7 cups water, stirring to loosen particles from bottom of stockpot. Return chicken to stockpot.
  2. Combine gravy mix and 1 cup water, stirring well. Add gravy mixture, parsley flakes, and next 10 ingredients to stockpot. Cover and bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.
  3. Peel shrimp; devein, if desired. Add fish to gumbo mixture; cook 5 minutes. Add shrimp and crabmeat; cook 3 minutes or until shrimp turn pink. Add filé powder; cook 2 minutes, stirring occasionally, or until thickened. Remove and discard bay leaves. Remove gumbo from heat; serve over hot rice.

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