"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Southern Seafood Gumbo Recipe

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This recipe for Southern Seafood Gumbo, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bill Giles
Added: Monday, October 1, 2007


1 hen
1 c. oil
1 c. plain flour
8 stalks celery, chopped
3 large onions, chopped
2 large bell peppers, chopped
2 cloves garlic, minced
1 lb. sliced okra
2 tbsp. shortening
2 qts. chicken stock
2 qts. water, if needed
1/2 c. Worcestershire sauce
Tabasco to taste
1/2 c. ketchup
2 tbsp. salt
4 slices bacon
2 bay leaves
1/4 tsp. thyme
red pepper to taste
2 c. chicken, cooked
1 lb. of crabmeat
5 lbs. boiled shrimp

Boil hen for one hour. After cooling, tear chicken into bite-size pieces. Heat oil in iron pot over medium heat, and add flour very slowly, stirring with wooden spoon until medium brown. (Don't burn.) This is your roux, and it cooks about 30 to 45 minutes.

To the roux, add celery, onions, peppers, and garlic and cook for 45 minutes. In a separate skillet cook okra in shortening until brown. Bring chicken stock to a boil and add the celery mixture and okra to the stock. Then add Worcestershire, Tabasco, ketchup, salt, bacon, bay leaf, thyme and red pepper. Add chicken and simmer for 2 1/2 to 3 hours. 30 minutes before serving, add shrimp and crab meat. Add gumbo file if needed.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
For duck gumbo, simply substitute duck for shrimp.




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