"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Gumbo, Seafood Recipe

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



1 Pound Shrimp Peeled and Deveined
1 Pound Jumbo Lump Crabmeat
2 Dozens Shucked Oyster
1 Cup Vegetable Oil
1 1/2 Cups Flour
2 Cups Chopped Onions
1 Cup Chopped Bell Pepper
1/2 Pound Sliced Sausage
1 Pound Claw Crabmeat
2 Cups Sliced Green Onions
1/2 Cup Chopped Parsley
Salt and Pepper to Taste
3 Quarts Water

In a 2 gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until flour is brown. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again. Once roux is golden brown, add onions and bell pepper. Sauté for about 3 to 5 minutes or until vegetables are wilted. Add sausage; blend well into vegetable mixture and sauté an additional 2 to 3 minutes. Add claw crabmeat and stir into roux as this will begin to add seafood flavor to the mixture. Slowly add hot water, stirring constantly, until all is incorporated. Bring to a low boil, reduce to simmer and cook for about 30 minutes. Add additional stock, if necessary, to retain volume. Add green onions and parsley and season to taste using salt and pepper. Fold shrimp, lump crabmeat, oysters and reserved liquid into soup. Return to low boil and cook for about 5 minutes. Adjust seasonings and serve over cooked rice.




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