seafood & sausage gumbo
- Categories
- Gumbos & st
- Pork & ham
- Seafood
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 gallon | Boiling water |
| ½ pint | Cold roux |
| 1 pint | Onions -- chopped |
| ½ pint | Celery -- chopped |
| ½ pint | Parsley -- chopped |
| ½ pint | Bell pepper -- chopped |
| 1½ pounds | Smoked sausage -- ground or |
| Sliced | |
| 4 pounds | Shrimp -- peeled |
| 1 pounds | Crabmeat |
| 1 pint | Oysters |
| 2 pints | Oyster water |
| Salt and pepper to taste | |
| Cayenne pepper to taste | |
| Tabasco sauce to taste | |
| File to taste | |
| 3 cups | Rice -- cooked |
If roux is hot, dissolve in cold water. Boil for approximately ½ hour and then add onions, celery, parsley and bell pepper and boil for an additional ½ hour. Add sausage, shrimp, crabmeat, oysters and oyster water. Add seasonings. Boil for an additional hour at a low boil, turn off heat and let stand for approximately 5 minutes.
Skim excess fat and add file, if desired, and serve over cooked rice.
Makes 2 gallons. Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe: John Noel
Recipe By : New Orleans Recipes
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