"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Seafood Gumbo Recipe

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This recipe for Seafood Gumbo, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Jeansonne
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs medium shrimp(raw)
2 lbs okra sliced
1 large onion chopped
6 cloves garlic chopped
6 uncooked crabs cleaned and halved
1 tsp liquid crab boil(Zatarains)
4 bay leaves
1 tsp gumbo file(optional)
1 tsp ground thyme
1 15 oz can whole tomatoes
1 8oz can tomato sauce
2 tsp oil
3 T salt
pepper to taste
roux(see receipt below)


Directions:
Directions:
Peel shrimp and save heads. In large pot combine heads, two quarts water, one tbsp salt and liquid crab boil. Boil for 10 minutes. Drain and reserve liquid.

In a large pot heat oil to medium heat and fry shrimp until pink, stirring occasionally. Add onion,garlic and file, thyme and bay leaves and fry for 10 minutes.

In a large frying pan, fry okra for 5-10 minutes stirring constantly. Add okra, tomato sauce and tomatoes to pot of shrimp and seasonings. Add reserved water. Make roux and slowly add to gumbo.Add crab halves and simmer for 35-40 minutes uncovered.
Roux:
1/2 cup oil
1/4 cup flour
Heat oil to medium heat in small frying pan. Add flour, stirring constantly. Fry until flour is dark brown. Add a teaspoon of oil as needed to keep flour moist.
Serve over rice with hot French bread

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
1984 Times Picayune

 

 

 

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