Our Mother’s nick-name (when she wasn’t listening) was Zeus. She was a very sweet woman with a very strong will! She never did anything half way, and when she was in her kitchen it was the best or nothing. So she was considered a god in our kitchen….sometimes full of smiles and jokes….other times raining thunder and lightning in her attempt at perfection, which she always attained before it was over with. Well, her seafood gumbo was the definition of perfection, and she passed the recipe on to us. It literally takes hours of constant attention to make this gumbo to her specifications…and we’d never make it any other way, Zeus….we promise! The recipe starts with a dark cajun roux (that takes a little over an hour), then are added all of the onions, bell pepper, celery, okra,etc. (Cook about 1 ½ hours, stiring constantly) Add some of the seasoning. Stir……….stir……….stir. Add the rest of the seasoning and broth then let simmer for 3 hours, making sure to STIR! This recipe is stuffed with shrimp, crab, crawfish, and oysters and is divine beyond belief ! I have never had a gumbo, not in Mississippi, Alabama, or Louisiana, that could come close. Our friends in New Orleans cry the blues for her secret recipe! We serve it with a scoop of steamed white rice in the middle of it, usually a salad on the side, and “Miss Martha’s” Kickin’ Cornbread. This is the only item on our menu that we unconditionally guarantee. Can’t beat it. A gallon serves 10-12.
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