SEAFOOD GUMBO

 

  • Cooking Time: 130
  • Servings: 10
  • Preparation Time: 25

Ingredients

  • 1 stick butter
  • 1 cup onions, chopped
  • ½ cup celery, chopped
  • ½ cup green pepper, chopped
  • 4 cloves garlic, chopped
  • 2 cups okra, sliced
  • 1 cup oil
  • 1 cup flour
  • 1 tbsp Worcestershire sauce
  • 4 medium crabs, cleaned
  • 2 lbs shrimp, peeled and deveined
  • ½ lb fish fillets, cut in bite size pieces
  • ½ pint oysters
  • 1 can whole tomatoes
  • Tony Chachere's Creole seasoning, to taste
  • 3 quarts water
  • ½ cup green onion tops and parsley, chopped

Directions

  • In a large aluminum pot, (do not use a black iron pot).
  • Sauté in butter, onions, celery, green peppers, garlic and okra for 10 minutes.
  • Add the roux*, water and Worcestershire.
  • Season to taste.
  • Cook for 1 hour.
  • Add the rest of the ingredients except green onions and parsley. Cook for another hour.
  • Serve over rice.
  • Sprinkle with finely chopped green onion tops and parsley.

Notes

*ROUX [roo] - A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces.

Author Credit: Samuel Cole

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