Seafood gumbo 3
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fresh shrimp |
| 2 | pounds | Lump crabmeat |
| 3 | cups | Cooking oil |
| 3 | cups | Celery -- chopped |
| 3 | tablespoons | Garlic -- chopped |
| 1 | can | Tomato juice -- 8 oz. |
| 3 | tablespoons | Black pepper |
| 1 | gallon | Water |
| 1 | cup | Green onions -- chopped |
| 2 | pints | Oysters |
| 4½ | cup | All-purpose flour |
| 2 | cups | Bell pepper -- chopped |
| 8 | cups | Onion -- chopped |
| 3 | cans | Whole tomatoes with juice -- |
| 14 | Oz | |
| Hand-squeezed | ||
| 3 | tablespoons | Salt |
| 2 | teaspoons | Cayenne pepper |
| ¾ | cup | Parsley -- chopped |
| 3 | cups | Rice -- cooked |
Directions
Make a roux by stirring flour and cooking oil until a well-browned peanut butter color, not burned. When roux is made, add onion, bell pepper, celery and garlicup Cook, stirring until vegetables are limp, being careful not to burn. Add hand-squeezed tomatoes, tomato sauce, salt and peppers. Cook and stir until well-blended. Add water and cook 50 minutes. Turn off heat. Let sit until ready to serve. Just before serving, bring to a light bubble. If too thick, add more water. Add shrimp. Cook 10 minutes. Add parsley, green onions, oysters and crabmeat. Cook 5 minutes more. It is important not to overcook the seafood. Serve immediately over cooked rice. Festival: Fest For All; May 20-21, 1995. Recipe: Ralph & KacoO's Restaurant.
Recipe By : Plantation Country Recipes