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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Seafood Gumbo Recipe

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This recipe for Seafood Gumbo is from The Welch-Price-Deppe Family Cookbook Project, 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:  
6 tbsp. flour
1/2 c. shortening
6 cloves garlic, chopped
1/2 c. diced onion
1/4 c. chopped green pepper
1/2 c. chopped celery
3 bay leaves
1/2 pint oysters with juice
2 lbs. peeled raw shrimp
8 oz. can tomato sauce
3 qts. water
1 lb. crabmeat (claw)
1/4 bunch chopped parsley
1/2 tsp. thyme
1 can or pkg. frozen okra
salt and pepper
Directions:
Directions:
Heat shortening in shallow pan until liquified. Add flour very slowly, stirring continuously (this is called making a roux). Continue stirring, about 20 - 30 minutes over medium heat until the color is deep brown. Add garlic, cook until golden brown. Add onion, pepper and celery, cook until transparent. Add shrimp, tomato sauce and simmer 10 minutes. Stir in water and blend well. Add other ingredients except the okra and oysters. Cook 1 hour. Add okra, cook 20 minutes. Add oysters, cook 10 min. Serve immediately over rice.
Number Of Servings:
Number Of Servings:
1 gallon
Personal Notes:
Personal Notes:
I find that adding worcester sauce brightens up the flavor of gumbo. You might try adding about 1/4 cup of it toward the time you add the okra.

 

 

 

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