"The belly rules the mind."--Spanish Proverb

Seafood Gumbo Recipe

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

Carol Sharp
Added: Saturday, September 20, 2008


3/4 cup flour
1/2 cup oil
1 cup celery, chopped
1 cup onions, chopped
1 small green pepper, chopped
1 (one pound) package smoked sausage, cut into 1/2- inch pieces
2 (16 oz) cans okra and tomatoes
1 bag frozen sliced okra
1 small can tomato sauce
2 cups water
1 pound crabmeat
2 pounds shrimp, peeled
4-5 cups more water
2 green onions, chopped
1/2 tsp red or cayenne pepper
2 bay leaves
1 tsp garlic salt
1 tsp black pepper
1 tsp thyme
Tabasco sauce, optional

Make a roux of flour and oil in a large, deep pot. Simmer over low heat, stirring every 30 seconds until roux is the color of a brown paper bag. Add celery, onions, and green pepper. Stir and saute until vegetables are softened. Add sausage and stir (mixture will be thick). Add okra and tomatoes, frozen okra, tomato sauce, and water. Simmer. Add crabmeat and shrimp, cooking gently until shrimp is pink. Increase water, adding 4-5 cups until desired thickness. Season with green onions, red pepper, bay leaves, garlic salt, pepper, and thyme. Add a few drops of Tabasco for extra "creole" taste , if desired. Excellent when made ahead and reheated over low heat the next day. Yield: 12 servings.

Personal Notes:
Personal Notes:
This is a recipe from an "old" friend here in Mobile who is a wonderful cook. Carol and I went to high school together in Winter Park, Florida and on to Auburn as roommates. In 1981, when Bob and I moved to Mobile, our friendship continued. This is the first recipe she gave me when we moved here. I had never had gumbo before that, but now it is a favorite!




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