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Seafood Gumbo Recipe

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This recipe for Seafood Gumbo is from Our Family Cookbook Kitchen Favorites , 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:  
1 cup oil
2 cups all-purpose flour
4 cups chopped onion
1 cup chopped bell pepper
1 cup finely chopped fresh parsley
1 cup chopped green onions
1 gallon fish stock (or water)
2 Tablespoons minced garlic
2 cups dry white wine
2 Tablespoons Worcestershire sauce
Salt to taste
Louisiana hot sauce or ground cayenne pepper to taste
1 pound crawfish tails, cleaned and de-veined
1 pound shrimp, cleaned and peeled
1 pound fish, cubed
6 crab bodies, broken in half
Filé powder
Directions:
Directions:
Heat oil in a large, heavy pot over medium heat, then stir in the flour and make a dark roux; this should take about 45 minutes. To the roux add the onions, bell pepper, parsley, and green onions, stirring after each addition. Cook, stirring frequently, until the vegetables are tender, then slowly add one cup of the stock, stirring until it forms a thick paste. Stir in the garlic, wine, and the remaining stock, then add the Worcestershire, salt, and hot sauce, and stir. Bring to a boil, then add the crawfish, shrimp, fish, and crabs. Reduce the heat to low and simmer, covered, for at least two hours, stirring occasionally. Serve over cooked rice with filé powder. Leftovers can be frozen in smaller portions.
Number Of Servings:
Number Of Servings:
6-10 servings
Personal Notes:
Personal Notes:
This recipe is from Justin Wilson and can be adjusted to your likes and seafood availability.

 

 

 

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