Seafood and sausage gumbo
1 Servings
Ingredients
| Quantity | 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 |
Directions
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 Posted to MC-Recipe Digest V1 #200 Date: Thu, 15 Aug 1996 06:07:27 -0400 From: billspa@... (Bill Spalding)