Commander's palace seafood gumbo

Yield: 1 Servings

Measure Ingredient
6 tablespoons Flour
½ cup Shortening
6 \N Cloves garlic, chopped
½ cup Diced onion
¼ cup Chopped bell (green) pepper
½ cup Chopped celery
2 pounds Peeled raw shrimp
1 can (8 oz.) tomato sauce
3 quarts Water
1 pounds Claw crabmeat
¼ bunch Chopped parsley
½ teaspoon Thyme
3 \N Bay leaves
1 can Or
1 pack Frozen okra
½ pint Oysters with juice
\N \N Salt & Pepper to taste

~ Yields 1 gallon

Make a roux with the flour and shortening. Add garlic and cook until golden brown. Add onion, bell pepper, celery and cook until transparent. Add shrimp and tomato sauce, simmer 10 minutes, stir in water and blend well.

Add all other ingredients except okra and oysters. Cook 1 hour, add okra and cook 20 minutes. Add oysters and cook 10 mins longer. Serve in s soup bowl over steamed rice.

Posted to FOODWINE Digest 22 Jan 97 by ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...> on Jan 22, 1997.

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