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Seafood Gumbo Recipe

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This recipe for Seafood Gumbo is from The Chadwick 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:  
3 pounds of Fresh Shrimp
1 pound crabmeat
4 lemons/limes
1 bag crab boil
1/2 cup salt
3 bay leaves
15-20 peppercorns
28 ounce cans whole tomatoes
1 bag frozen okra
1/4 t cayenne pepper
1 T Worcestershire sauce
1 large onion
5 cloves garlic
5 celery stalks
1 bunch fresh parsley
shrimp stock about 10-12 cups
2 T flour
2 T olive oil
Directions:
Directions:
Put crab boil, lemons/limes, salt, bay leaves, peppercorns in 1 gallon water. Bring to boil, add shrimp and cook for 3 minutes (until pink). Take off heat and let sit in water for 5 minutes. Take out and put on ice. Peel.

Make roux in stock pot. Heat olive oil, add flour and stir constantly until you have a dark roux. Do not allow roux to smoke or burn but be sure it becomes a deep rich brown. This gives the dish a fine flavor.

Add: Chopped celery, onions, garlic and parsley. Cook for 3-5 minutes. Add canned tomatoes, okra, cayenne pepper, Worcestershire sauce, salt and pepper to taste. Cook 5 minutes. Add shrimp, crabmeat and shrimp stock. Bring to boil then cut down heat to low and simmer for 30 minutes. Serve over rice with French bread and a tossed salad.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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