Recipe: Seafood Gumbo #2
Yield: 4 Servings
3/4 c Cooking oil
3/4 c Flour
1 c Onions; chopped 3 Cloves garlic; chopped -- finely 1 c Celery; chopped
1/2 c Bell pepper; chopped
1/2 lb Sausage pieces (optional)
1 cn (8-oz) tomato sauce 2 qt Water 2 cn (no. 2) sliced okra with -- tomato sauce 2 cn (small) crabmeat; or fresh 2 qt Water 2 Bay leaves
2 1/2 ts Salt
1/4 ts Black pepper
1/2 ts Red pepper
1 ts Thyme
1 1/2 lb Fresh or frozen shrimp;
1/2 c Chopped green onion
1/2 c Chopped parsley
1 pt Oysters (optional)
Make a dark roux by blending flour in oil on a low heat. Stir constantly until a dark color. Add onion, garlic, celery and green pepper; simmer until transparent. Add sausage, tomato sauce and enough water to make consistency of thick gravy. Transfer to a larger boiler. Add okra, crabmeat, seasonings and remaining water. Bring to a boil and simmer until thick. Add shrimp, green onion, parsley and oysters; cook 20 minutes, or until shrimp are done. Don't overcook. Serve over fluffy rice. Serves 12. May be frozen if oysters are omitted.
PART 1 OF 2
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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