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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Seafood Gumbo Recipe

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This recipe for Seafood Gumbo is from The Jay and Gary Cookbook, 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 lb. smoked sausage, sliced
2 T. olive oil
3 c. okra, chopped
2 onions, chopped
1 bell pepper. chopped
3 T. parsley, chopped
3 cloves garlic, minced
1 stick butter
8 T. flour
2 lbs. shrimp, peeled and deveined
3 qt. water
2 cans tomatoes, chopped
1/2 pt. oysters
1 can fresh crab meat
1 bay leaf
1/4 tsp. thyme
1 T. Creole seasoning
1/2 tsp. each salt and red pepper
1 T. file' (optional)
Directions:
Directions:
In a frying pan, saute sausage in oil until lightly brown. Add okra, onions, bell pepper, parsley and garlic. Saute until onions are transparent. In a large heavy pot, make a simple roux with butter and flour. Add shrimp to roux and cook a couple of minutes, stirring constantly. Transfer contents from frying pan to pot. Add water and all other ingredients. Bring to a boil, then lower heat to low and simmer for at least 30 minutes. If gumbo is not thick enough, add file'. Serve with rice.
Personal Notes:
Personal Notes:
Gary cooks the gumbo in a big aluminum roaster pan. You can substitute chicken for seafood: Boil a whole chicken in three quarts water, pick meat from bones--use the chicken stock instead of plain water.

 

 

 

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