astray recipes: Seafood gumbo #2

Categories: Soup
Yield: 4 Servings

Measure	Ingredient
¾ cup	Cooking oil
¾ cup	Flour
1 cup	Onions; chopped
3	Cloves garlic; chopped finely
1 cup	Celery; chopped
½ cup	Bell pepper; chopped
½ pounds	Sausage pieces (optional)
1 can	(8-oz) tomato sauce
2 quarts	Water
2 cans	(no. 2) sliced okra with tomato sauce
2 cans	(small) crabmeat; or fresh
2 quarts	Water
2	Bay leaves
2½ teaspoon	Salt
¼ teaspoon	Black pepper
½ teaspoon	Red pepper
1 teaspoon	Thyme
1½ pounds	Fresh or frozen shrimp; peeled
½ cup	Chopped green onion
½ cup	Chopped parsley
1 pint	Oysters (optional)

Make a dark roux by blending flour in oil on a low heat. Stir constantly until a dark color. Add onion, garlic, celery and green pepper; simmer until transparent. Add sausage, tomato sauce and enough water to make consistency of thick gravy. Transfer to a larger boiler. Add okra, crabmeat, seasonings and remaining water. Bring to a boil and simmer until thick. Add shrimp, green onion, parsley and oysters; cook 20 minutes, or until shrimp are done. Don't overcook. Serve over fluffy rice. Serves 12.

May be frozen if oysters are omitted.

PART 1 OF 2

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

seafood gumbo #2