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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Seafood Gumbo Recipe

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This recipe for Seafood Gumbo is from Bread of Life, 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:  
2 pounds raw shrimp, peeled and deveined
2 pounds frozen or fresh okra, cut
3 large onions, chopped
8 large toes of garlic, chopped
1/2 c bacon grease or oil
1 15-16 oz can whole tomatoes
1/2 tsp thyme
2 bay leaves
1/2 c. fresh parsley
1/2 c. flour
salt and pepper to taste
Directions:
Directions:
In 6 quart dutch oven, fry okra until all slime is out. Add onions and garlic and fry some more, stirring often. Add whole tomatoes; break up the tomatoes with spoon while frying with other ingredients. Add thyme and bay leaves.

Continue cooking over medium heat. Add about 2 quarts water, or to about 3 inches from top of pot. Stir until well blended. After this comes to a boil, lower heat and add shrimp. Cook over low-med heat and stir often. Add parsley when the gumbo is almost cooked.

If you like it thick, add corn starch in water to cooking gumbo.

Serve over rice.

Roux: Cook 1/2 c. oil with flour in microwave until dark brown. Add to gumbo. (NOTE: the Roux makes the gumbo)

 

 

 

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