Seafood gumbo #2

Yield: 4 Servings

Measure Ingredient
¾ cup Cooking oil
¾ cup Flour
1 cup Onions; chopped
3 \N 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 \N 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.


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

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