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This recipe for SEAFOOD GUMBO, by , is from The Monette 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!

Paige (Monette) Alexander


Seafood Stock

heads and shells of 1 pound of fresh shrimp
5 cups of cold water
1 large cut up carrot
1 large quarter onion
1 stalk cut up celery
1 large clove garlic, unpeeled and quartered

Place all stock ingredients in large pot. Simmer at least 4 hrs. (Stock cooked for 20 mins is better than water in gumbo). Add water as stock cooks down. Strain. May be frozen for 6 months.

Seafood Gumbo

3/4 cup butter
1 pound cut fresh okra
2 c. chopped onions
2 c. chopped celery
2 c. chopped green bell pepper
4 Tbs. gumbo filé (ground sassafras leaves)
1 Tbs. Chipotle Tobasco Smoked
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. ground red pepper
1 bay leaf crumbled fine
1 1/2 tsp sweet paprika
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp thyme & oregano
1 1/4 c. tomato sauce
5 c. seafood stock
1 lb. medium peeled shrimp
1/2 lb. crabmeat, claw meat is fine.

*optional additions: andouille sausage, chicken, crawfish, oysters
1 1/3 c. cooked white rice

In a heavy 4 quart soup pot melt butter, fry okra over medium heat until tender. Stir frequently. Stir in onions, celery, and green peppers; cook til tender. Increase heat to medium-high, add gumbo filé, Tabasco, garlic, and seasonings. Cook for 6 minutes stirring to prevent sticking. Reduce heat to medium; stir in tomato sauce. Cook for 5 minutes, scraping the bottom of the pan. Add stock; bring to a boil, then reduce heat. (Taste for seasoning, if too spicy at this point add more seafood stock. Flavors will intense as it cooks) Simmer covered for 50-60 mins. Stir occasionally. Add seafood. Cover and turn off heat. All to each for a minimum of 10 mins. Serve with rice.

May be frozen before adding seafood. Thaw and bring to a boil before adding seafood and rice.

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All Day but well worth the time!




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