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Southern Seafood Gumbo Recipe

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This recipe for Southern Seafood Gumbo, by , is from Our Family Cookbook, 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!

Elwood Evans


1 c olive oil
1 c flour
4 stalks celery
1 red chopped bell pepper
1 green chopped bell pepper
2 cloves minced garlic
2 chopped onioins
1 T oil
1 lb. sliced okra
3 qt chicken broth
⅓ c Worcestershire sauce
1 tsp salt
2 rounded T Creole Blend* (Recipe for this is with Quick Jambalaya)
1 ham slice, chopped
1 lb. smoked link sausage, chopped
tsp red pepper flakes
1 lb chicken, chopped and cooked
12 oz can undrained oysters
1 lb. medium shrimp: peeled, deveined and chopped
1 lb. fresh crab meat

cooked rice

Combine olive oil and flour in large Dutch Oven. Cook over medium heat, stirring constantly until roux is caramel colored. (30-40 minutes). Stir in celery, onioins, peppers and garlic. Cook an additional 45 minutes, stirring occasionally. Fry okra in 1 T of hot oil until brow. Add to gumbo and stir well over low heat for a few minutes. Add broth, worccestershire sauce, salt, Creole Blend*, ham, sausage and pepper flakes. Simmer 1 1/2 hours to 2 1/2 hours, stirring occasionally. Duriong last 10 minutes of cooking time, add cooked chicken, undrained oysters, shrimp and fresh crab meat. Serve over hot cooked rice.

Personal Notes:
Personal Notes:
* The Creole Blend recipe is included in the recipe for Elwood's Quick Jambalaya.




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