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Seafood Gumbo Recipe

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

Stephen Massengale
Added: Saturday, August 22, 2009


6 small crabs and/or 4 c. shrimp or crawfish shells and/or 8 c. oyster liquor, strained
1 small onion, cut into chunks
2 ribs celery, cut into chunks
1 bunch flat-leaf parsley, stems only
1 T. black peppercorns
2 bay leaves
1/2 tsp. dried thyme

3 T. vegetable oil
2 lbs. fresh okra
2 medium yellow onions, chopped
1 very ripe (turning red) green bell pepper, seeded and chopped
2 ribs celery, chopped
8 sprigs flat-leaf parsley, chopped
1/2 tsp. dried oregano
1 T. salt-free Creole seafood seasoning
Salt and pepper to taste
Louisiana hot sauce
Pick 2 (or more, using less of each)
2 lbs. peeled, cooked large shrimp
1 lb. claw crabmeat
2 c. cooked crawfish tail meat
3-4 dozen fresh, shucked oysters

4 T. butter
2/3 c. flour
1/4 c. sliced green onion

2 T. onion powder
1 T. freshly ground black pepper
1 T. paprika
1 tsp. garlic powder
1/2 tsp. ground white pepper
1/4 tsp. cayenne
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried thyme & a Pinch of dry mustard

1. To make the stock, bring about a gallon (16 c.) of water (including oyster liquor if available) to a light boil in a large pot. Add all of the remaining stock ingredients. Return to a bare simmer and cook for about 30 minutes. Strain the stock into another large, discarding the solids.

2. To make the gumbo, heat the oil in a large skillet until the oil shimmers. Add the okra and cook, stirring, for about 3 minutes. Remove the okra and set aside. Add the onions, bell pepper, celery, parsley and oregano, and saute until the vegetable are soft. Add the vegetables, including the okra, to the stock and bring to a simmer. Add the Creole seasoning.

3. Meanwhile, make the roux by melting the butter in a small saucepan over medium heat until it sizzles. Add the flour and whisk until it changes texture. Shift to a spoon and stir frequently until the roux reaches the color of a pecan shell. Remove from the heat and stir in the sliced green onion. Keep stirring to keep the roux from burning.

4. Whisk half of the roux into the gumbo. It will rise to the surface, but if you keep whisking it will blend in. Add some of the remaining roux until you get the gumbo to the color and consistency you want.

5. Simmer the gumbo for about an hour. Season to taste with salt and pepper, and hot sauce. Just before serving, add the shrimp, crabmeat, crawfish tails and/or oysters. Simmer 2-3 minutes, until the seafood is heated through. Serve with cooked rice.

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