The Recipe Club: Seafood Gumbo

In this month’s issue, we step inside the kitchen of Serenbe grande dame Marie Nyrgren as she spends the afternoon sharing laughter and recipes with Father Austin Ford and preparing his famous seafood gumbo for a family dinner. Here, the duo shares his recipe:

Cook together in heavy cast-iron skillet:
1.5 cups of vegetable oil
1.5 cups of all-purpose flour

Transfer to 2-gallon pot and add:
4 cups chopped onion
1 cup chopped green bell pepper
4 pounds fresh okra, sliced
.5 cup chopped scallion
.5 cup chopped parsley
2 teaspoons minced garlic
1 16-ounce can tomatoes, with juice
1 8-inch piece Polish or Andouille sausage, sliced
4 thin smoked pork chops, cubed
.5 teaspoon each of ground allspice, cloves, mace, coriander and cardamom
3 teaspoons freshly ground black pepper
2 tablespoons salt
1 teaspoon cayenne pepper
1 gallon water
Juice of 2 lemons
Simmer for one hour, then add:
2 pounds peeled and deveined shrimp
.5 pound crabmeat 
Serves 10

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