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Tom's Seafood Gumbo Recipe

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This recipe for Tom's Seafood Gumbo, by , is from My Family's Best! A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Randall
Added: Saturday, January 7, 2006


1/2 cup vegatable oil
1/2 cup all-purpose flour
4 stalks, celery, chopped
2 medium onions, chopped
1 small green pepper, chopped
1 clove garlic, minced
1/2 pound okra, sliced
1 tablespoon vegetable oil
1 quart chicken broth
1 quart water
1/4 cup Worcestershire sauce
1 teaspoon hot sauce
1/4 cup ketchup
1 small tomato, chopped
1 teaspoon salt
2 slices bacon, chopped
1 bay leaf
1/4 teaspoon dried whole thyme
1/4 teaspoon dried whole rosemary
1/4 teaspoon red pepper flakes
2 pounds unpeeled medium-size fresh shrimp
2 cups chopped cooked chicken
1 pound fresh crabmeat
Hot cooked rice

Combine 1/2 cup oil and lfour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is caramel-colored. Stir in celery, onion, green pepper, and garlic; cook an additional 45 minutes, stirring occasionally.
Fry okra in 1 tablespoon hot oil until browned. Add to gumbo, and stir well over low heat for a few minutes.
Add broth and next 11 ingredients; simmer 2 1/2 hours; stir occasionally.
Peel and devein shrimp; add shrimp, chicken, and crabmeat during last 10 minutes of simmering period. Remove bay leaf. Serve over rice.




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