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Jean's Seafood Gumbo Recipe

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This recipe for Jean's Seafood Gumbo, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Thursday, September 11, 2008


2 lbs raw medium shrimp
8 small crabs
1 doz oysters
2 lbs okra, sliced
3 large yellow onions, chopped
1 green pepper, chopped
4 garlic cloves, chopped
3 TBS flour
1 16 oz can tomatoes
4 bay leaves
salt and pepper to taste
Worcestershire sauce to taste

Make stock from shrimp peelings; strain are reserve. Fry thinly sliced okra in a little vegetable oil until it is no longer slimy. Add chopped onions, green pepper, and garlic and cook until soft; remove fro pan. Add enough oil to pan to make 3 tablespoons, sprinkle in 3 tablespoons flour and cook slowly until roux is dark brown, stirring so it will not burn. Measure shrimp stock and oyster liquid and enough water to make 1 1/2 to 2 quarts. Add tomatoes and liquid slowly to roux, stirring. Remove claws from crabs and halve the bodies. When gumbo starts to bubble, add crabs, okra mixture, and crushed bay leaves; salt and pepper. Let simmer 15 minutes and add shrimp and crabmeat. Cover and let simmer one hour. Ten minutes before serving add oysters and sauces. Correct seasonings with salt and pepper. Serve with cooked rice.




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