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Seafood Gumbo

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Member since 2014

Serves 10 | Prep Time 25 | Cook Time 130


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

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.

Pairs Well With


*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.

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