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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Seafood Gumbo Recipe

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This recipe for Seafood Gumbo is from Charlene's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 jar Doguet's Roux (or more)
1 pack Louisiana Man Gumbo Mix
1 stick margarine
1 onion chopped
1 bell pepper, chopped
1 cup celery, chopped
1 bunch green onions, chopped
1 to 2 lbs peeled raw shrimp
1 to 2 lbs.crawfish tails
2 containers of fresh or frozen crab meat
1 dozen cleaned crabs
6 quarts hot water (or more)
Directions:
Directions:
Boil cleaned crabs in salted water seasoned with crab. Boil for about 5 minutes after coming to a full rolling boil, remove from heat, and set aside. Saute vegetables except green onions in butter until wilted and set aside. In large pot, heat water and add roux to gumbo mix, stirring until mixed well. Stir and cook for about 20 minutes. Add vegetables, shrimp, crawfish, crab meat, and green onions. Cook for 1 hour, stirring often so the roux does not stick to bottom of pot and burn. Break claws from crabs and break bodies in half. Add crabs to gumbo mix and simmer on low to medium heat for another hour. If more flavor is needed, add the crab boil water a little at a time to gumbo. Best next day and freezes well.
Personal Notes:
Personal Notes:
My roots being in Acadia Parish, Louisiana, you would think I could make a good gumbo. That's not so. With the help of a jar of Doguet's Roux and Louisiana Man Gumbo, this turns out pretty good.

 

 

 

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