Seafood gumbo #2
4 Servings
Ingredients
| Quantity | 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) |
Directions
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, .