The Lamplighter was a legendary New Orleans restaurant that closed in the 1980s, but a few of their recipes still live on. This is my version of their Seafood Gumbo.

  • 4 red bell peppers, finely chopped
  • 2 bunches spring onions, finely chopped
  • 1 stalk celery, finely chopped
  • 2 large onions, finely chopped
  • 1 good handful parsley, chopped
  • 1 stick butter
  • 2 pounds andouille or other hot smoked sausage, sliced thin
  • 2 cups vegetable oil
  • 1 can peeled tomatoes
  • 4 bay leaves
  • 1 1/2 pound cut okra
  • 1 3/4 cups plain flour
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne pepper
  • 1 1/2 teaspoons white pepper
  • 1 tablespoon paprika
  • 2 cloves of garlic
  • 1 tablespoon creole seasoning
  • 1 teaspoon seasoned salt
  • 1 teaspoon thyme
  • 5 quarts chicken stock
  • 1 pound crabsmeat (NOT fake crab!)
  • 2 pounds shrimp peeled and cleaned
  • 11/2pounds crawfish tails

Directions:
Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy bottomed pan over low heat and stir constantly until the flour thickens and turns light brown. Add more flour if needed to absorb the oil and make a smooth paste. It may take 20 minutes or more, but be patient and careful – if the flour burns you’ll ruin the gumbo. The best way to time a light roux is it should cook for the time it takes you to drink a cold beer.The darker the roux, the darker the gumbo. Set aside.

Saute peppers, onions, garlic and parsley in butter. In another pan, saute sausage in 1/2 cup oil, then add to the skillet with the peppers, onions, garlic and parsley along with tomatoes and bay leaves. Let simmer. In the sausage pan, saute okra in 1/2 cup oil. Now, add everything except the shrimp and crawfish to the main pot. Simmer for about an hour.

When the vegetables and chicken are done, reduce heat, add the roux and simmer slowly to thicken to desired consistency. Taste, adjust the seasoning, and add the shrimp and crawfish. Turn off the heat and simmer with the lid on for 5 minutes to cook the shrimp and crawfish.

Serve over rice garnished with green onions.

© 2002 Rick McDaniel

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2 Comments so far »

  1. Stan Guerra said

    October 20 2010 @ 10:36 am

    I was looking for the location of the Lamplighter and came upon your website. How lucky can I get? I cook at home (amature), have created several recipies, and travel to visit a friend in Houston and to cook for him and his friends. I will definitely treat them to some of your dishes and send them your website URL.
    We all remember the Lamplighter, but not it’s location. Can you help?

  2. James E cummings said

    February 20 2011 @ 5:47 pm

    Thank you so much! I make the sausage and seafood gumbo for my friends all the time. They all love it!
    The only problem is it is hard to find crawfish tails in South Flordia. I use an extra 1/2 pound of shrimp and one pound of bay scallops instead. Still comes out great. The few times I do find crawfish tails it tastes even better. keep up the good work.
    Jim

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