Ingredients: |
Ingredients: * 1 cup vegetable oil
* 1 1/2 cup all-purpose flour
* 2 cups chopped onion
* 1 cup chopped green bell pepper
* 1 1/2 cup chopped celery
* 4 tablespoons minced garlic
* 3 cups chopped okra
* 6-8 cups seafood stock (1/2 chicken & seafood stock)
* 2 tablespoons gumbo filé powder
* 1 bay leaves
* 2 teaspoons Cajun seasoning
* 1 (8-ounce) container crab claw meat, picked free of shells(optional)
* 2 teaspoons kosher salt
* 1˝ teaspoons cayenne pepper
* 3 pound medium fresh shrimp, peeled and deveined
* 1 (8-ounce) container jumbo lump crabmeat, picked free of shells(optional)
* 1/2 cup chopped fresh parsley
* 2 Pounds of Andouille Sausage
* Hot cooked rice
* 2 bushels of green onions
* Garnish: chopped green onion
|
Directions: |
Directions:1. In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.
2. Add onion, bell pepper, celery, garlic. Cook vegetables, stirring often, for 5 minutes. Add stock, filé, bay leaves, Cajun seasoning,claw meat, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour.
3. Add shrimp, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.
4. Serve with rice, and garnish with green onion, if desired. |
This recipe for SEAFOOD GUMBO is from