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Seafood Gumbo


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Member since 2014

Serves 10 | Prep Time | Cook Time

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 tablespoon Worcestershire sauce
4 medium crabs, cleaned
2 pounds shrimp, peeled and deveined
½ pound 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


Notes

A dash of local for every season
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