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Southern Seafood Gumbo Recipe

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

Marilyn Sirmon
Added: Friday, April 24, 2009


1/2 c. chopped onion (or more)
1/2 c. chopped celery (or more)
1/2 c. chopped green pepper (or more)
1 c. cut okra
1 c. cooking oil
5 chicken bouillon cubes
5 c. boiling water
1 c. flour
1 large can tomatoes (run through blender)
1 can tomato sauce
1 t. salt (or more)
1 t. black pepper (or more)
Dash of cayenne
Dash of garlic salt or powder
2 tsp. worcestershire
3 or 4 bay leaves
1/4 tsp. thyme
2 lbs. peeled and deveined shrimp
1 lb. dark claw crab meat
oysters (optional)

Put 1/2 c. oil in large pot. Saute in oil: onion, celery, green pepper, and okra. Set aside.
Disssolve 5 chicken bouillon cubes in 5 cups boiling water. Set aside.
To make roux, put 1 c. flour in large heavy cast iron skillet. Brown in hot oven until dark brown, stirring often. Remove from oven. Add 1/2 c. oil to hot dry flour. Gradually add chicken bouillon, stirring constantly to make dark brown roux.
Add roux to vegetables mixture. Add tomatoes and tomato sauce. Add salt, pepper, cayenne, garllc, worcestershire, bay leaves, and thyme.
Simmer about 2 hours. Add shrimp, crabmeat, and oysters (optional). Simmer 10 or 15 minutes longer until shrimp turns pink. Serve over rice.

Number Of Servings:
Number Of Servings:
About 16 cups
Personal Notes:
Personal Notes:
Our traditional Christmas Eve meal served with French bread and a green salad




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