Seafood gumbo 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cooking oil |
| 1 | cup | All-purpose flour |
| 1 | cup | Onions -- chopped |
| 1 | cup | Celery -- chopped |
| 1 | cup | Bell pepper -- chopped |
| ½ | cup | Parsley and green onions -- |
| Chopped | ||
| Salt and pepper -- to taste | ||
| 2½ | pounds | Shrimp -- 60-70 count |
| ½ | gallon | Oysters |
| 1 | pounds | Crabmeat |
| 2 | gallons | Water or |
| 1 | gallon | Water and 1 gal. oyster |
| Water | ||
| File | ||
| 3 | cups | Rice -- cooked |
Directions
Brown flour in cooking oil to make roux. Add onions, celery, bell pepper, parsley and green onions. Cook over low heat for 20 minutes.
Add seafood and water and cook for 30 minutes. Salt and pepper to taste. Add fresh File when gumbo is cooked or when served. Serve over cooked rice. Festival: Cajun Heritage Festival; September 9-10, 1995.
Recipe: Ben Pierce.
Recipe By : Cajun Country Recipes