Lamplighter Gumbo Recipe
- The Lamplighter was a legendary New Orleans restaurant which closed in the
- 1980 x s, but a few of their recipes still live on. This is my version of their Seafood Gumbo. Lamplighter's Seafood and Sausage Gumbo
- 4 x red bell peppers, finely minced
- 2 bn spring onions, finely minced
- 1 stalk celery, finely minced
- 2 lrg onions, finely minced
- 1 x good handful parsley, minced
- 1 stk butter
- 2 lb andouille or possibly other warm smoked sausage, sliced thin
- 2 c. vegetable oil
- 1 can peeled tomatoes
- 4 x bay leaves
- 1 1/2 lb cut okra
- 1 3/4 c. plain flour
- 1 Tbsp. black pepper
- 1 Tbsp. cayenne pepper
- 1 1/2 tsp white pepper
- 1 Tbsp. paprika
- 2 x cloves of garlic
- 1 Tbsp. creole seasoning
- 1 tsp seasoned salt
- 1 tsp thyme
- 5 quart chicken stock
- 1 lb crab meat (NOT fake crab!)
- 2 lb shrimp peeled and cleaned
- 112 lb crawfish tails
- Combine 1 1/2 c. oil and 1 3/4 c. flour in a heavy bottomed pan over low heat and stir constantly till the flour thickens and turns light brown. Add in more flour if needed to absorb the oil and make a smooth paste. It may take 20 min or possibly so, but be careful - if the flour burns you'll ruin the taste. The darker the roux, the darker the gumbo. Set aside.
- Saute/fry peppers, onions, garlic and parsley in butter. In another pan, saute/fry sausage in 1/2 c. oil, then add in to the skillet with the peppers, onions, garlic and parsley along with tomatoes and bay leaves. Let simmer. In the sausage pan, saute/fry okra in 1/2 c. oil. Now, add in everything except the shrimp and crawfish to the main pot. Simmer for about an hour.
- When the vegetables and chicken are done, reduce heat, add in the roux and simmer slowly to thicken to desired consistency. Taste the gumbo, adjust the seasoning, and add in the shrimp and crawfish. Turn off the heat an simmer with the lid on for 5 min to cook the shrimp and crawfish. Serve over rice garnished with green onions.
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