Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Family favorite, main dish, seafood, soups, stews

Gumbo a la Billy Daughdrill

Recipe PictureSource: Billy Daughdrill - Pensacola News Journal
Mom's Black Book
URL: http://recipes.nalbone.us

Servings: 8

Preparation Time: 15 minutes
Start to Finish Time: 2 hours

This is the base recipe that Mom follows, adding whatever seafood she has a craving for to add flavor.

The optional ingredients are items Mom has added to the recipe in the past. If you add all of the optional ingredients, you will probably have to add additional stock and take out a loan. This meal is well worth the cost for fresh seafood.

Ingredients

  • flour, for roux
  • cooking oil, for roux
  • 2 garlic bulbs, 2-3
  • 56 ounces canned tomatoes, 2 large cans
  • 4 cups stock, fish or chicken
  • 2 pounds shrimp, raw
  • 1 tablespoon Old Bay Seafood seasoning
  • 2 bay leaves, whole
  • 2 packages okra, frozen or fresh
  • 1 quart oysters, 1-2 pints
  • 1 tablespoon gumbo filé
  • 4 medium onions, 4-5 chopped
  • 4 cups cooked rice
  • 1 can crab meat, optional
  • 2 small fish fillets, optional
  • scallops, small, optional

Directions

  1. Make a roux from cooking oil and flour, using more or less as needed. Stir constantly until very brown.
  2. Add onions and garlic and sauté until onions are soft, but not browned.
  3. Add tomatoes, fish or chicken broth or stock, and shrimp. If broth is too thick, add water. Put in bay leaves and simmer about 30 minutes.
  4. Add seafood seasoning and simmer 45 minutes more.
  5. Add Okra, salt and paper to taste. Continue to simmer about 5 minutes, add oysters and continue to simmer about 10 minutes or until edges of oysters curl.
  6. Turn off heat and add seafood filé powder before serving. Serve over rice. This amount makes 6 to 8 servings.

Yield: @1 gallon

Cuisine: Creole

Per Serving (excluding unknown items): 474 Calories; 6g Fat (12.0% calories from fat); 52g Protein; 52g Carbohydrate; 5g Dietary Fiber; 278mg Cholesterol; 843mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 1/2 Lean Meat; 3 1/2 Vegetable; 0 Other Carbohydrates.

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