Iberville Cuisine Gumbo

There's gumbo that's just okay and then there's gumbo that makes you proud to be a New Orleanian. This recipe by Iberville Chef Craig Nutton is the latter. In fact, it's so good, it made our Best of Guide: Gumbo. Try it next time you're in the French Quarter at Iberville Cuisine or make it for the people you love at home.

Ingredients for the Roux:

• 1 heaping cup all-purpose flour
• 2/3 cup oil (vegetable or olive)
• 2 tablespoons butter

Ingredients for the Gumbo:

1 bunch celery, diced, leaves and all
1. 1 green bell pepper, diced
2. 1 large yellow onion, diced
3. 1 bunch green onion, finely chopped
4. 1 bunch fresh chopped parsley, finely chopped, reserve a couple of teaspoons for serving
5. 2-3 cloves of garlic
6. 1 teaspoon of crab boil
7. 2 tablespoons of Worcestershire sauce
8. 1 cup white wine
9. 1-2 tablespoons Tiny's Cajun Seasoning
10. 1 tablespoons gumbo file powder
11. 5-6 cups chicken broth
12. 2.5 pounds of shrimp (your preference in size)
13. 1-1.5 pounds of blue crabs (broken/remove legs and claws)
14. Cooked white rice and parsley for serving

Directions::

• To make the roux, heat oil and butter in pan on medium heat.
• When melted, add flour and stir until roux looks like melted milk chocolate.
• In another pot, sauté vegetables until onions become translucent. Add shrimp
and garlic until shrimp are cooked (takes just a few minutes, depending on size).
• Add white wine and rest of the ingredients including crab and the vegetables and shrimp to the roux. Start with 5 cups of chicken broth (add more or less depending how thick you want the gumbo to be).
• Okra can be added also, if desired.
• Simmer slowly for 1-2 hours, covered.
• Serve with rice and parsley.

Photo Courtesy of Houmas House