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Vermillion Gumbo (New Orleans, Louisiana) | We're Not There Yet

Vermillion gumbo is an unusual gumbo, but it’s delicious.

  • 1 stick butter
  • 2 Tbs. flour
  • 1 pound okra, cleaned and chopped
  • 1 can chicken broth
  • 1 small can V8 juice
  • 24 oz. water
  • 1 large can boneless chicken
  • ½ tsp. Cajun seasoning
  • 3 Tbs. dried/chopped onions
  • 1 tsp. minced garlic
  • 6 oz. crabmeat
  • 6 oz. shrimp, peeled and deveined
  • 6 oz. clams or oysters
  • 1 tsp. gumbo file (thickening agent)
  • ½ tsp. Tabasco sauce

In a large pot, melt the butter and stir in the flour, cooking over medium heat until the mixture is lightly browned.  Stir in the remaining ingredients except for the seafood and the file.  Bring to a boil, lower heat and simmer for 30 minutes.

Add the seafood with all of its juices and the file.  Stir and simmer for another 15 minutes, then serve in a bowl over rice.

Serves 6.

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