Seafood Gumbo
CATEGORIES
INGREDIENTS
  • Servings: 10
  • 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
DIRECTIONS
  1. 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.
  2. 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.