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Seafood Gumbo Recipe

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This recipe for Seafood Gumbo, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanne Ward
Added: Thursday, April 3, 2008


2/3 cup vegetable oil
2/3 cup flour
2 cups onion, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
4 cloves garlic, minced
1/4 cup parsley, chopped
1/4 cup green onion tops, chopped
Approximately 1/4 cup hot water

2-1/2 quarts chicken broth (can use canned or water with powdered chicken broth)
1 can recipe ready chopped tomatoes, undrained
2 tablespoons salt
1 teaspoon ground pepper
1 tablespoon Worchestershire sauce
Several dashes Tabasco
3 lbs. cleaned and deveined shrimp
1 lb. crabmeat
1 pint oysters (optional)
1 lb. kielbasa or smoked sausage, cut into bite size pieces (optional)

For the roux, mix oil and flour together in a 4-cup microwavable measure. Microwave uncovered on HIGH 6 - 7 MINUTES. Stir at 6 minutes -- Roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making Louisiana gumbos and stews. The roux will be very hot, but usually the handle on your glass measuring cup will stay cool enough to touch.

Add onion, celery and bell pepper to roux in measuring cup. Stir and return to Microwave. Saute on HIGH 3 MINUTES.

Add garlic, parsley and green onion to Roux, stir and return to microwave. Saute on HIGH 2 MINUTES.

You should have about 3 3/4 cups of roux now. If any oil has risen to the top, pour this off.

Slowly add enough hot tap water to bring Roux to the 4-cup mark. Stir and you will have a smooth dark roux in only 12 minutes.

For the Gumbo, add hot roux to the stock along with all remaining ingredients except for the seafood. Simmer an hour or so, add seafood and continue simmering until done (about 15 - 30 minutes).

Serve over rice and sprinkle with file powder.

Number Of Servings:
Number Of Servings:
Approx. 8
Personal Notes:
Personal Notes:
I always double this recipe. It is best if made ahead so flavors can develop. Freezes well (except for the oysters).




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