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Seafood Gumbo Recipe

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This recipe for Seafood Gumbo, by , is from The Jay and Gary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, February 21, 2009


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)

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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