"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Seafood Gumbo Recipe

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This recipe for Seafood Gumbo, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Scherner
Added: Saturday, August 5, 2006


6 T. flour
1/2 c. shortening
6 cloves garlic, chopped
1/2 c. onion, diced
1/4 c. green bell pepper, chopped
1/2 c. celery, chopped
2 lb. peeled raw shrimp
1 8 oz. can tomato sauce
3 qts. water
1 lb. crabmeat
1/4 bunch chopped parsley
1/2 t. thyme
3 bay leaves
1 pkg. frozen okra
1/2 pint oysters in juice
salt and pepper to taste
gumbo file (in spice section of grocery stores)

Make roux with flour and shortening, cooking until light
brown. Add garlic, onion, bell pepper, and cook until
transparent. Add shrimp and tomato sauce; simmer 10
minutes. Stir in water and blend well. Add all other
ingredients except okra and oysters and file. Cook 1
hour; add okra and cook 20 more minutes. Add oysters
and cook 10 minutes more. Serve over steamed white

Personal Notes:
Personal Notes:
Commanders House Restaurant in New Orleans.




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