My Papa makes this seafood gumbo almost every year for Christmas, and it is amazing. I keep losing my paper recipe, so this is mostly here for safekeeping. This makes a lot, so make room in the freezer. Also, measurements are approximated... we don't measure so guessing measurements was difficult!
1 -2 lbpolska kielbasa or 1 -2 lb other link sausage, cut into bite sized pieces
1/2cupWorcestershire sauce, approximately
1 tablespooncayenne pepper
2 teaspoonspepper
2 tablespoonscajun seasoning
2 teaspoonsTabasco sauce or 2 teaspoons hot sauce
2(16 ounce) bagsfrozen cut okra
10(8 ounce) cansoysters
3 lbsshrimp, 21/30 count raw, peeled
2 1/2lbsimitation crabmeat
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Instructions
Make a roe with the oil and flour in a skillet. Add more of either flour or oil as necessary. It should be a medium dark brown, and a thin syrup. You should have approximately 3 cups of roe when finished.
Add celery, garlic and onions to the roe and cook until translucent. Pour this into a very large 20 gallon stock pot.
Add white wine, and approximately 1 gallon water. Add more as necessary, this is hard to measure but it should be about 2/3 water and 1/3 wine.
In your original skillet, brown the sausage. Add this to the pot.
Add seasonings to taste.
Boil for 1-2 hours on medium high. When it starts to smell good, you know you are starting to get there. Start tasting at this point and add more seasonings as necessary.